Grandma Nita's Sheath Cake
"This recipe came from my Grandma, it's super chocolatey and delicious (:"
photo by Mommy2two
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 2 cups flour
- 2 cups sugar
- 1⁄2 cup margarine or 1/2 cup butter
- 1⁄2 cup Crisco shortening
- 4 tablespoons cocoa
- 1 cup cold water
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
-
Frosting
- 1⁄2 cup margarine or 1/2 cup butter
- 4 tablespoons cocoa
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 (16 ounce) box powdered sugar
directions
- Preheat oven to 350 degrees.
- Sift flour, add sugar into large mixing bowl.
- In sauce pan, add margarine, shortening, cocoa and water. Bring to a boil.
- Pour hot mixture over flour, and then add sugar. Mix well.
- Add buttermilk, vanilla, cinnamon, salt, baking soda, and eggs. Mix well.
- Pour batter onto well greased cookie sheet (15 1/2 x 10 1/2).
- Bake for 20 minutes at 400 degrees.
- Now we make the frosting.
- 5 minutes before cake is done, combine and bring to a boil in a sauce pan: margarine, cocoa, and milk.
- Remove from heat. Add vanilla, and powdered sugar.
- Beat until smooth.
- Spread over cake while hot. Enjoy!
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Reviews
-
This cake is delicious and so quick and easy, I'm glad I have it in my arsenal for unexpected guests or if I get a craving for something quick and chocolaty. It is moist and tender and the icing is super sweet and cocoa-y. I love that in the time it took to pre-heat the oven the cake was ready to go in, and I was able to ice it directly after it came out. Quick and easy! I thought the cinnamon might be too strong, but it really blended with the chocolate and I couldn't taste it once the cake was baked and frosted. I used the same saucean for the frosting as for the hot mixture in the cake. It worked just fine and was one less dish I had to wash! I made a few small subs, I didn't feel like measuring crisco so I used all butter in the cake. My buttermilk had gone bad so I just used sour milk (1/2 tsp vinegar with the 1/2 cup of milk). I happened to have dutch process cocoa so I used that instead of natural. The recipe had a few inconsistiencies. So I pre-heated my oven to 400 degrees instead of 350, and added my sugar to my flour *before* the hot mixture as it says in one of the steps (instead of adding it *after* the hot mixture as it says in one of the other steps). This would be a 5-star recipe if it were a little more clear. Revied for Spring PAC 2012.
