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Lady Bird Johnson's Tex-Mex Chocolate Sheath Cake Recipe

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This recipe for Lady Bird Johnson's Tex-Mex Chocolate Sheath Cake is from Our Family Heritage , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
2 cups all-purpose flour (9 oz)
2 cups minus a tablespoon of granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 sticks unsalted butter (8 oz)
1/3 cup unsweetened natural (not Dutch) cocoa powder
1 cup water
2 large eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
1 teaspoon baking soda

ICING:
1 pound (3.8 cups) confectioners’ sugar
1 stick (4 oz) unsalted butter
1/4 scant teaspoon salt — omit if using salted butter
4 tablespoons unsweetened natural cocoa powder
7 tablespoons milk
1 teaspoon vanilla extract
Directions:
Directions:
CAKE:
Preheat oven to 375 degrees. Grease a 15×10 inch jelly roll pan. Mix the flour, sugar, salt and cinnamon (if using) in a large mixing bowl and set aside. Melt butter in a small to medium size saucepan. Stir in the cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and mix with a spoon until blended.
In a second bowl, whisk together the eggs, vanilla, buttermilk and baking soda. Add the egg mixture to the cocoa mixture and stir until blended – do no over beat. Just do your best to blend the ingredients.
Pour batter into the pan and bake for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean. As soon as you pull the cake from the oven, start the icing. To get a head start, you might want to sift the sugar while the cake bakes.

ICING:
Sift the confectioners’ sugar into a mixing bowl and set aside. You can skip the sifting step if you must, but sifting helps it to blend easier and the icing will be smoother.
Melt the butter in a saucepan set over medium heat. When butter is almost melted, add the 4 tablespoons cocoa and 7 tablespoons milk and bring just to a boil. As soon as the mixture reaches a good boil, remove from heat. Pour the hot boiling cocoa mixture into the bowl of sifted confectioners’ sugar. Add the vanilla and stir with a wooden spoon until smooth. Work quickly so that icing won’t start to set in the bowl. Pour over the cake and let sit until firm.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Wow!!! Every Texan's favorite cake!

 

 

 

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