CHOCOLATE SHEATH CAKE
By
Marlene York
@atlantam48
1
This is one of the richest cakes I've ever made/eaten. If you like chocolate overload, this is it. There's nothing light or "diet" about it.
Ingredients
- 2 c
- all purpose flour, sifted
- 2 c
- granulated sugar
- 2 stick
- unsalted butter, divided
- 1 c
- vegetable oil
- 1 c
- water
- 1/2 c
- cocoa, divided
- 2
- eggs, slightly beaten
- 1/2 c
- buttermilk
- 1 tsp
- cinnamon
- 1/2 tsp
- baking soda
- 1 tsp
- vanilla extract
- 1 box
- confectioners' sugar, sifted
- 6 Tbsp
- milk
How to Make CHOCOLATE SHEATH CAKE
- 1Preheat oven to 425 degrees.
FOR THE CAKE:
In a large heat-proof bowl, mix all purpose flour and granulated sugar. Set aside. - 2In double boiler, bring 1 stick of butter, vegetable oil, water and 1/4 cup cocoa to a boil. Stir well. Mix hot mixture into flour-sugar mixture. Add eggs, buttermilk, cinnamon, baking soda and vanilla extract. Mix well.
- 3Pour batter into a 9" x 13" pan which has been sprayed with non-stick cooking spray. Bake for 20-30 minutes or until it tests done. Let cool 5-10 minutes before icing.
- 4FOR THE ICING:
Sift together confectioners' sugar and 1/4 cup cocoa. While cake cools, in a double boiler, melt 1 stick butter. Add confectioners' sugar-cocoa to the melted butter and mix well. Slowly add about 6 tablespoons of milk for a smooth consistency. Pour icing evenly over partially cooled cake. Cool completely.
