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If you like chocolate cake; this is the one for you. You will never bake or eat another one if you follow this recipe exactly as my aunt intended. The most important thing is to make sure you ice the cake when it is hot out of the oven; so you might make the icing before the cake comes out.
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.
Here is a really quick and easy dessert recipe. Enjoy
Tartoni
2 Eggs 1 Box Graham Crackers
1 Cup Sugar 1 tsp. Vanilla
1 Pt. Whipping Cream
Beat eggs separately very stiff. Add ½ cup sugar, beaten in carefully to each (whites and yolks). Mix whites and yolks. Beat cream stiff and fold into eggs. Add vanilla. Roll or smash graham crackers. Cover bottom of long, flat baking dish with crackers. Pour in egg mixture. Put thin layer of crackers over it. Chill in refrigerator for several hours. This recipe doubled serves 10-12.
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