chocolate sheath cake
(1 RATING)
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.
No Image
prep time
1 Hr
cook time
30 Min
method
Bake
yield
24 serving(s)
Ingredients
- 2 cups all purpose flour, sifted
- 2 cups granulated sugar
- 2 sticks unsalted butter, divided
- 1 cup vegetable oil
- 1 cup water
- 1/2 cup cocoa, divided
- 2 - eggs, slightly beaten
- 1/2 cup buttermilk
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 box confectioners' sugar, sifted
- 6 tablespoons milk
How To Make chocolate sheath cake
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Step 1Preheat oven to 425 degrees. FOR THE CAKE: In a large heat-proof bowl, mix all purpose flour and granulated sugar. Set aside.
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Step 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.
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Step 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.
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Step 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.
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