Chocolate Sheath Cake Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
1/2 cup: Buttermilk,
2 cup: Flour,
1/2 cup: Vegetable oil,
1 t: Baking soda,
1/4 cup: Cocoa,
1 t: Ground cinnamon,
2: Eggs, beaten
1 cup: Water,
1 t: Vanilla extract,
1/2 cup: Butter, melted
-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:
1/4 cup plus 2 Tbsp. milk
1/4 cup cocoa
1/2 cup butter
3 1/2 cups sifted powdered sugar
1 tsp. vanilla extract
1 cup chopped pecans
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 -
Converted by MMCONV vers. 1.00
Source from luhu.jp
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:
1/4 cup plus 2 Tbsp. milk
1/4 cup cocoa
1/2 cup butter
3 1/2 cups sifted powdered sugar
1 tsp. vanilla extract
1 cup chopped pecans
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 -
Converted by MMCONV vers. 1.00
Source from luhu.jp