Granny s sheath cake

This cake has many names, depending on who makes it. I’ve often heard it called Texas sheath cake or chocolate sheath cake. We just call it Granny’s sheath cake because our granny was the one who always made it. If you like a deeply moist chocolate cake experience with a decadent fudgy icing, pull up a fork and wait for the oven timer to go off. I set the saucepan aside after making cake and use the same saucepan to make the icing. It saves having to wash the pan in between. This cake is served the same as a sheet cake, directly from the pan. The cinnamon gives it a wonderful flavor that people can’t seem to figure out. cake

2 cups granulated sugar

2 cups sifted all-purpose flour

½ cup (1 stick) margarine

½ cup shortening

¼ cup unsweetened cocoa powder

1 cup water

½ cup buttermilk

2 eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Icing
• ½ cup (1 stick) margarine
• ¼ cup unsweetened cocoa powder
• 6 tablespoons milk
• One 1-pound box confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, optional

• Preheat the oven to 400 F. Lightly grease a 9 x 13-inch pan. Sift the sugar and flour into a large bowl.
• In a saucepan, combine the margarine, shortening, cocoa powder, and water. Place over medium-high heat and bring to a rapid boil, whisking to combine the ingredients. Remove from the heat, pour into the flour-sugar mixture, and stir.
• Mix in the remaining ingredients and pour into the baking pan.
• Bake for 20 minutes, until the center springs back when lightly pressed. Five minutes before the cake is done, make the icing.

Make the icing:
• In a medium saucepan over medium heat, bring the margarine, cocoa powder, and milk to a boil. Remove from the heat and add the confectioners’ sugar and vanilla. Beat well with a whisk. Add the pecans and spread over the hot cake while still in the pan. 12 servings