If you follow my aunt’s recipe exactly as shown below; you will have the best chocolate cake you have ever tasted. Be sure to ice while the cake is still warm.
Chocolate Sheath Cake
(Virginia Retz)
Cake:
2 Cups Flour ½ Cup Buttermilk
2 Cups Sugar 2 Eggs (Beaten)
1 Stick Butter ¾ tsp. Cinnamon
¼ Cup Crisco (Solid) 1 tsp Vanilla
4 Tbs. Hershey’s Cocoa 1 tsp Baking Soda
Icing:
4 Tbs Hershey’s Cocoa ! Box Powered Sugar (Sifted)
1 Stick Butter 1 tsp Vanilla
6 Tbs. Milk I Cup Pecans (Optional)
Cake:
Sift together 2 cups flour and 2 cups sugar. Set aside. In a saucepan, mix 1 stick butter, ½ cup Crisco, 4 Tbs. cocoa and 1 cup water. Bring to rapid boil and boil only a FEW SECONDS. Pour over flour sugar mixture. Mix well. To this add: ½ cup buttermilk, 2 beaten eggs, ¾ tsp. cinnamon, 1 tsp.vanilla and 1 tsp. soda. Mix Well. Pour into a greased jelly roll pan or greased baking pan with ½” sides. Bake 15 minutes at 350 degrees.
Icing:
Mix in saucepan 4 Tbs cocoa, 1 stick butter and 6 Tbs milk. Bring to a rapid boil and cook a few seconds. Add 1 Box of sifted powdered sugar. Mix well and add 1 tsp vanilla and 1 cup pecans (optional). Beat well and spread over hot cake. (THIS IS IMPORTANT, MAKE SURE CAKE IS HOT). Cut into squares the size of brownies.
I meant to say while the cake is still hot from the oven. You should put the icing on at that time. Do not wait. You should probably have the icing made up and ready to go before the cake comes out of the oven.