Chocolate Sheath Cake
2 cups of sugar
2 cups flour
1 tsp. soda
1 tsp. ground cinnamon
1 cup of water
1 stick butter
1/2 cup all vegetable cooking oil
4 tbsp. cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla extract
Sift together sugar, flour, soda and cinnamon. Set aside. In a saucepan place the water, butter, oil and cocoa. Bring to boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs and vanilla; add to chocolate batter.
Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes.
Start chocolate icing about 5 minutes before cake is done and frost cake in pan.
aChocolate Icing:
1 stick of butter
4 tbsp. cocoa
6 tbsp. milk ,
1 box or 3.5 cups powdered sugar
1 tsp. vanilla
1 cup of chopped pecans
Place butter, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Remove from heat. Add powdered sugar, vanilla extract and pecans. Spread on hot cake.
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2 cups of sugar
2 cups flour
1 tsp. soda
1 tsp. ground cinnamon
1 cup of water
1 stick butter
1/2 cup all vegetable cooking oil
4 tbsp. cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla extract
Sift together sugar, flour, soda and cinnamon. Set aside. In a saucepan place the water, butter, oil and cocoa. Bring to boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs and vanilla; add to chocolate batter.
Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes.
Start chocolate icing about 5 minutes before cake is done and frost cake in pan.
aChocolate Icing:
1 stick of butter
4 tbsp. cocoa
6 tbsp. milk ,
1 box or 3.5 cups powdered sugar
1 tsp. vanilla
1 cup of chopped pecans
Place butter, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Remove from heat. Add powdered sugar, vanilla extract and pecans. Spread on hot cake.
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