Chocolate sheath cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | cup | Water |
| ½ | cup | Butter, melted |
| 1 | tsp. vanilla extract | |
| 1 | cup chopped pecans | |
| ½ | cup | Buttermilk |
| ½ | cup | Vegetable oil |
| ¼ | cup | Cocoa |
| 2 | Eggs, beaten | |
| 1 | teaspoon | Vanilla extract Chocolate Icing (below) |
Directions
Preheat oven to 400 degrees. Sift sugar, flour, soda, and cinnamon into a large bowl. Whisk together remaining ingredients until smooth; add to dry ingredients and stir well. Pour into a greased and floured 13x9x2" baking pan. Bake for 20 minutes. Spread chocolate icing over HOT cake; serve warm or at room temperature.
CHOCOLATE ICING:
¼ cup plus 2 Tbsp. milk ¼ cup cocoa
½ cup butter
3½ cups sifted powdered sugar Mix milk and cocoa until smooth in a large saucepan. Add butter and bring to a simmer over medium heat, stirring frequently until butter melts. Remove from heat, and stir in sugar and vanilla until smooth.
Stir in pecans; spread over HOT cake.
Serves: 12 to 16 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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