Chocolate Sheath Cake

Step 1:

2 cups all-purpose flour

2 cups sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

Sift dry ingredients into large bowl; set aside.

Step 2:

1/2 cup cold water

1/2 cup margarine

4 tablespoons powdered cocoa

1/2 cup vegetable

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon soda

Combine water, margarine, cocoa, and vegetable oil in a saucepan over medium heat and bring to boil. Stir constantly until mixture is smooth and all margarine has melted; then stir occasionally. Mixture is boiling when bubbles rise to surface and break. Remove from heat and pour over dry ingredients. Blend with mixer on low speed for 2 minutes. Cool about 4 minutes until batter is barely warm to the touch.

Combine remaining ingredients, add to batter, and beat on medium speed for 2 minutes. Pour batter into a greased floured 13- x 9-x 2-inch pan. Bake in a preheated 400 degree oven for 20 to 25 minutes or until cake tests done. During last five minutes of baking prepare icing.

Step 3:

1/2 cup butter or margarine

4 tablespoons powdered cocoa

6 tablespoons evaporated milk

1 (16-ounce) package powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans (optional)

Combine butter, cocoa, and milk in a saucepan and bring to a boil over medium heat, stirring constantly. When boiling begins, remove and add powdered sugar, vanilla, and pecans, if desired. Put cake on wire rack to cool. After 5 minutes, spread icing over hot cake. Cake should be cold before cutting into 1 1/2-inch squares. For a festive touch add a dollop of whipped cream or non-dairy topping.

However, the cake is so delicious, it needs no embellishments.

Yield: 28 servings

Recipe taken from: Southern Living The Southern Hospitality Cookbook by Winifred Green Cheney.

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