chocolate sheath cake
By Yankee Magazine|Nov 03 2007|
Ingredients
2 cups flour
2 cups sugar
1 stick butter
1/2 cup Crisco
1/4 Tbs Hershey’s Cocoa
1/2 cup buttermilk
2 eggs (beaten)
3/4 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
Icing
4 Tbs Hershey’s Cocoa
1 stick butter
6 Tbs milk
1 Box powdered sugar(sifted)
1 tsp vanilla
1 cup pecans
Instructions
Cake
Sift together 2 cups flour and 2 cups sugar. Set aside. In a saucepan mix one stick butter, 1/2 cup Crisco, 4 Tbs cocoa and 1 cup water. Bring to a rapid boil and boil a FEW SECONDS. Pour over flour-sugar mixture. Mix well. To this add 1/2 cup buttermilk, 2 beaten eggs, 3/4 tsp cinammon, 1 tsp vanilla and 1 tsp baking soda. Mix well and pour into a greased pan with 1/2 inch sides. Bake 25 minutes at 350 degrees.
Icing
Mix in saucepan 4 Tbs cocoa, 1 stick butter and 6 Tbs milk. Bring to a boil and cook a FEW SECONDS. Add one box of sifted powdered sugar. Mix well and add 1 tsp vanilla and one cup pecans. Beat well and spread over HOT CAKE(important;the cake must be hot when you spread the icing.) Cut into squares the size of large brownies.
