Chocolate sheath cake

1 servings

Ingredients

Quantity Ingredient
2 cups Sugar
2 cups Flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 cup Water
½ cup Butter, melted
1 tsp. vanilla extract
1 cup chopped pecans
½ cup Buttermilk
½ cup Vegetable oil
¼ cup Cocoa
2 Eggs, beaten
1 teaspoon Vanilla extract Chocolate Icing (below)

Directions

Preheat oven to 400 degrees. Sift sugar, flour, soda, and cinnamon into a large bowl. Whisk together remaining ingredients until smooth; add to dry ingredients and stir well. Pour into a greased and floured 13x9x2" baking pan. Bake for 20 minutes. Spread chocolate icing over HOT cake; serve warm or at room temperature.

CHOCOLATE ICING:

¼ cup plus 2 Tbsp. milk ¼ cup cocoa

½ cup butter

3½ cups sifted powdered sugar Mix milk and cocoa until smooth in a large saucepan. Add butter and bring to a simmer over medium heat, stirring frequently until butter melts. Remove from heat, and stir in sugar and vanilla until smooth.

Stir in pecans; spread over HOT cake.

Serves: 12 to 16 From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -

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