2 c Sugar 2 c Flour 1/2 lb Butter 1 c Water 4 ts Cocoa 1/2 c Buttermilk 1 t Vanilla 2 Eggs, beaten 1 t Baking soda Mix together sugar and flour and set aside. Bring to a boil the butter, water and cocoa. Pour over flour mixture and stir. Add buttermilk, vanilla, eggs and baking soda. Mix well and pour onto a cookie sheet. Bake 20 minutes @ 375 degrees. Let cool til just warm and frost with Sheath Cake Frosting.
How To make Sheath Cake's Videos
Delicious Chocolate Sheath Cake with Joni & Brock
A melt-in-your-mouth cake+brownie dessert with a rich fudge topping and a very unique texture. It may just be the best chocolate cake you've ever had! Only takes 30 minutes from start to finish.
CHOCOLATE SHEATH CAKE
2 c. sugar 2 c. flour + 3 Tbsp 1 c. butter 4 Tbsp. cocoa 1 c. water 1/2 c. buttermilk 2 beaten eggs 1 tsp. vanilla 1 tsp. soda
Sift flour and sugar together. Boil butter, cocoa, and water. Add cocoa mixture to flour and sugar. Add other ingredients and mix well. Bake for 20 minutes at 400° in an 11x16½ inch pan.
Topping - Bring to a boil:
1/2 c. butter 4 Tbsp. cocoa 1/3 c. buttermilk
Remove from heat.
Add:
2 c. powdered sugar 1 tsp. vanilla 1 c. chopped nuts (optional)
Beat well. Pour over cake as it comes out of oven.
Erin shows Bridget how to make the most chocolatey sheet cake.
Get the recipe for Chocolate Sheet Cake: Buy our winning large saucepan:
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Easy Texas Sheet Cake Recipe
Moist, decadent, and full of chocolate flavor, this Texas Sheet Cake recipe is the best and the easiest chocolate cake you’ll ever make. A large, thin chocolate cake made in a sheet pan and covered in warm chocolate frosting with pecans, this sheet cake is always a hit at parties and potlucks.
RECIPE:
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FROSTED: Butterscotch-Pecan Cake - Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum.
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Texas Chocolate Sheath Cake, part 2 of 3
How to Frost a Half Sheet Cake
***EDIT*** What I do now is I put down parchment on a cutting board, cover it in buttercream then lay the chilled cake on top and smoosh it down until it's level. Put the cardboard on top, fill the sides and ice it until its smooth with the bench scraper, put it in the freezer for 30 minutes then flip it back over and peel off the parchment that way you dont have to flip the buttercream. Dont know why I didnt think of that before.
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