Chocolate Sheath Cake
My Moma looooved “chocklet”. This was the main cake she’d bake for Thanksgiving and Christmas (and any other time too when she’d have a hankering for “chocklet” cake. #GoldenApron23
#KeepRecipesAlive
Chocolate Sheath Cake
My Moma looooved “chocklet”. This was the main cake she’d bake for Thanksgiving and Christmas (and any other time too when she’d have a hankering for “chocklet” cake. #GoldenApron23
#KeepRecipesAlive
Cooking Instructions
- 1
Preheat oven to 350*. Grease or line with parchment paper, a shallow 11 x 17 baking pan, set aside Combine flour, sugar & salt, set aside.
- 2
Heat margarine, crisco, cocoa & water. Bring to a boil, whisk until smooth. Pour over flour mixture, stir well. Blend in buttermilk, soda & eggs. Blend until smooth. Bake in preheated oven for 15 - 20 minutes.
- 3
WHILE CAKE IS BAKING, make Frosting
- 4
Using same pot, bring margarine, cocoa, & milk to boil. Whisk until blended. Add twice sifted powdered sugar & vanilla. Mix until smooth, stir in pecans.
(I like my pecans chopped small, so it spreads better, Moma preferred hers chunky.) - 5
Pour over cake in pan while hot, spread evenly to edges to coat entire cake. Let cool completely before cutting.
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