"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sheath Cake with Icing Recipe

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This recipe for Sheath Cake with Icing, by , is from The Reed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Reed
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 stick butter or margarine
1/2 c crisco
2 tbsp cocoa
1 c water
2 c flour
2 c sugar
1 tsp soda
1/2 c buttermilk
2 eggs (beaten)
1 tsp vanilla

Icing
1 stick butter or margarine
4 tbsp cocoa
6 tbsp milk
1 box powdered sugar
1 tsp vanilla
1 c pecans

Directions:
Directions:
Grease and flour baking pan. Mix flour, sugar, and soda in large mixing bowl. Add buttermilk, beaten eggs, and vanilla. Mix well. In sauce pan, place stick of butter, crisco, cocoa, and water. Bring to rapid boil and pour over first mixture. Mix well and pour into baking pan. Bake at 400 for 15 minutes. Cool well before icing.

For icing, bring butter, cocoa, and milk to a boil and remove from fire. Add box of powdered sugar, vanilla, and pecans. Beat and pour over cooled cake.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
To make buttermilk, put 1 1/2 tsp vinegar in measuring cup and fill to 1/2 c line with milk.

 

 

 

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