Kohl's chocolate sheath cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Cinnamon |
| 2 | cups | Sugar |
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| 1 | Stick oleo | |
| ½ | cup | Crisco shortening |
| 2 | tablespoons | Cocoa |
| 1 | cup | Water |
| ½ | cup | Buttermilk |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
Directions
NOTE: Requires a 16 x 11 x 1 or 11 x 17 x 1 pan.
Sift together: Cinnamon, sugar, flour, and baking soda.
Bring to boil: Oleo, Crisco, cocoa, and water. Pour over the flour mixture. Mix well, then add buttermilk, eggs and vanilla. Mix well. Pour into a well greased shallow pan (see note). Bake in a preheated 375 degree oven until a toothpick comes out clean. You'll have to test this according to your oven, then add the time required to this recipe. Frost the hot cake with chocolate frosting & top with nuts.
NOTE: Fudge frosting is best on this sheath cake! Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl