"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Sheath Cake and Icing Recipe

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This recipe for Chocolate Sheath Cake and Icing, by , is from Pure Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Hudson
Added: Friday, February 4, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Sheath Cake:
2 cups sugar
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
2 sticks margarine
4 T. cocoa
1 cup water
2 eggs (beaten)
1 tsp. vanilla
1/2 cup buttermilk

Icing:
1 stick margarine
4 T. cocoa
6 T. milk
1 tsp. vanilla
1 box powdered sugar
1 cup pecans, chopped

Directions:
Directions:
Mix together:
sugar, flour, cinnamon, and baking soda

Bring to a boil:
margarine, cocoa, and water and pour over above mixture.

Stir in with other mixture:
eggs, vanilla, and buttermilk

Pour into a greased 13x9x2-inch cake pan. Bake at 400 oven for 20 minutes. Pour on Icing while cake is still hot.

Icing:
In a medium saucepan bring to a boil:
margarine, cocoa, and milk

Boil 1 minute. Remove from heat and add powdered sugar, vanilla, and pecans. Wisk until mixed well. Pour over hot cake.

 

 

 

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