Chocolate sheath cake
Chocolate sheath cake
Ingredients/Components
- sugar - 2 c
- cinnamon - 1 tsp
- vanilla - 1 tsp
- chopped pecans - 1 c
- milk - 1 item
- flour - 2 c
- vanilla flavoring - 1 item
- water - 3/4 c
- soda - 1 tsp
- cocoa - 4 Tbsp
- buttermilk - 1/2 c
- eggs, beaten - 2 item
- egg whites - 3 item
- nuts - 1 to
- dash of salt - 1 item
- Crisco - 1/2 c
- white Karo - 1 c
- box powdered sugar - 1 item
- water or milk - 1 c
- cube oleo - 1 item
- Add cocoa and salt
How to make chocolate sheath cake:
Mix sugar and flour in large mixing bowl. Add cocoa and salt. Put in saucepan oleo, water or milk and Crisco. Bring to a rapid boil. Pour over flour and sugar mixture and stir well. Add buttermilk, eggs, soda, cinnamon and vanilla. Mix well. Pour in a greased pan, 16 x 11-inches or 2 small pans. Bake 20 minutes at 400°.Icing:1 cube oleo cocoa milk1 box powdered sugar1 tsp. vanilla1 c. chopped pecans4 c. sugar1 c. white Karo3/4 c. water3 egg whites1 1/2 to 2 c. nuts vanilla flavoring Place the first 3 ingredients in saucepan over low heat. Stir until sugar is dissolved. Then place candy thermometer in pan and cook without stirring to 255°. (While this is cooking, be beating the egg whites, so they will be ready.) Remove the 255° syrup and pour in a fine stream into the stiffly beaten egg whites, beating constantly. Continue beating until mixture holds its shape and loses its gloss. Add 1 teaspoon vanilla and nuts. Drop in fluffy pieces onto wax paper.Recipe categories: Desserts, Cakes, < 60 mins.
Rating:
Related ingredients:
flour, dark brown sugar, all-purpose flour, crisco, chocolate cake mix, pie crust, saltine crackers, shortening, oreos, chopped raisins
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