Chocolate Sheath Cake

Name: Chocolate Sheath Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 14 serving(s)
Ingredients: 1/2 cup butter; 1/2 cup vegetable oil; 4 -5 tablespoons cocoa; 1 cup water; 2 cups sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 cup buttermilk; 1 teaspoon vanilla; 2 eggs, well beaten; 1/2 cup butter; 4 -6 tablespoons cocoa; 6 tablespoons milk; 1 (1 lb) box confectioners' sugar; 1 cup chopped pecans

(11)

Recipe by Margie Brock

A very rich moist cake that leaves you asking for more. It sounds like a lot of ingredients and a lot of trouble but it is very very easy to make. Requested at a lot of large get-togethers and birthdays. This is a very old recipe given to me by my mother some 40 years ago.

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READY IN: 55mins

SERVES: 14

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup butter
¹⁄₂

cup vegetable oil
4 -5

tablespoons cocoa
1

cup water
2

cups sugar
2

cups all-purpose flour
1

teaspoon baking soda
1

teaspoon cinnamon
¹⁄₂

cup buttermilk
1

teaspoon vanilla
2

eggs, well beaten
Icing ingredients
¹⁄₂

cup butter
4 -6

tablespoons cocoa
6

tablespoons milk
1

(1 lb) box confectioners' sugar
1

cup chopped pecans

DIRECTIONS

Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
Mix well.
Pour into a greased 13x9x2-inch pan.
Bake in a 350°F oven for 30 to 40 minutes.
Ice when warm as the icing hardens as it cools.
For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
Remove from the heat and add the sugar and pecans.
Mix well and pour over warm cake.

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