Chocolate Sheath Cake, quick easy under 1 hour cake, start to finish
Sift and mix together in large bowl and set aside:
2 cups sugar
2 Cups flour
1 tsp cinnamon
1 tsp soda
Bring to rapid boil in a sauce pan, stirring contantly, then add to bowl and stir till well mixed:
2 sticks butter
(I use one stick butter in this pan, and add 1/2 cup apple sauce to the liquids later
plus a dash of salt to replace salt that would be in the butter.)
1 cup water
4 Tbs cocoa
Mix and add to bowl:
1/2 cup buttermilk (you can use plain milk)
1 tsp vanilla
3 eggs
Mix well and pour into 11 by 17 greased and floured pan. Bake 22 to 23 minutes at 400 degrees.
Begin icing 5 minutes before cake is done.
Melt togeher in saucepan and bring to a boil:
(VERY easy to scorch and ruin!!)
1 stick butter
1/3 cup milk
4 Tbs cocoa
Remove from heat and add fast:
1 box of sifted powdered sugar
1 tsp vanilla
1 cup pecons broken
Beat it quickly and pour and spread over cake while hot.
When cool, cut into squares and serve directly from the pan. This is a rich delicious chocolate lover's cake with the touch of cinnamon as is often added to Mexican chocolate recipies. Edyth
Welcome to My Red Cape. Long ago in another time my husband Jack and I lived in a little old red house. It was the stuff of dreams to us for the few years that we were there. I live there still a number of hours every day in imagination, with old dolls and paintings and fabrics and feather trees. I draw inspiration and happiness from the memories of that space in time and share some of it here with friends who remember how to step with Alice through the looking glass and take delight in whimsies and antiquities.
~Edyth O’Neill
