"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Sheath Cake Recipe

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This recipe for Chocolate Sheath Cake, by , is from TRADITIONS McGehee/Jeffreys/Nall Family Recipes, 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!

Contributor:  
Contributor:  
Cristy Jeffreys

Category:
Category:

Ingredients:  
Ingredients:  
2 c Flour
2 c Sugar
Pinch of Salt
~~~~~
1 stick Margarine
4 tbsp Cocoa Powder
c Crisco Shortening
1 c Water
~~~~~
c Buttermilk (Add 1 tbsp lemon juice to milk to make Buttermilk)
1 tsp Soda
2 Eggs
1 tsp Vanilla
c Pecans
~~~~~
Icing:
1 stick Margarine
4 tbsp Cocoa Powder
8 tbsp ( c) Milk
1 box Powdered Sugar (4 c sifted)
1 tsp Vanilla
c Pecans

Directions:
Directions:
Combine 1st 3 ingredients in large mixing bowl & set aside.
Stir together next 4 ingredients, & bring to a full boil, stirring frequently.
Allow mixture to cool.
Pour into flour mixture & beat 1 minute with mixer.
Add remainder of ingredients & mix well.
Pour into greased & floured 9x13 pan.
Bake at 325 for 40 minutes.
~~~~~
Start icing 5 minutes before cake is done.
Bring to full boil.
Mix well & add pecans.
Pour on cake while cake is hot

 

 

 

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