"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Sheath Cake Recipe

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This recipe for Chocolate Sheath Cake, by , is from A Collection of Family and Historical 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:  
Sue Stanfield

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
Sift together:
2 cups sugar
2 cups flour

Bring to a boil in pan. Add to dry ingredients and mix well.
1 stick Oleo (margarine). Surprisingly, the margarine works better than butter!
˝ cup shortening
4 Tbsp cocoa powder
1 cup water

Add to the above:
˝ cup buttermilk
2 eggs, well beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

Directions:
Directions:

Pour into a greased and floured 11x16” pan. Bake at 400 F for 20 minutes. About 5 minutes before cake is done, prepare the following icing:
 

Frosting


Ingredients:  
Ingredients:  
Bring to a boil and remove from heat.
1 stick oleo (margarine)
6 Tbsp evaporated (canned, but not sweetened condensed) milk
4 Tbsp cocoa powder.

Add to the Above:
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts (use pecans—they are delicious in this)


Directions:
Directions:
Frost cake when it is removed from the oven.

Personal Notes:
Personal Notes:
This recipe comes from my mother, Betty Stanfield. She said she got the recipe from her cousin when it was served at a bridge party in the late 1960s. This cake is sometimes known as Texas Sheath Cake or Chocolate Sheet cake. So many recipes feel dated after a few decades. This one is still a hit when I make it and is even better the next day. My mother submitted this recipe to two community cookbooks one for Bayles Elementary School PTA (Dallas) in 1969 and a little over a decade later for a cookbook created by employees where she worked. I’m excited to see it in a new cookbook.

 

 

 

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