Chocolate Sheath Cake

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  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 1/2 cup vegetable oil
  • 4 tablespoons cocoa
  • 1/2 cup buttermilk
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract


  • 1/2 cup (1 stick) butter
  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 (1 pound) box confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Cake: Sift together sugar, flour, baking soda and cinnamon. Set aside.
  2. In a saucepan place water, butter, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.
  3. Mix together buttermilk, eggs and vanilla extract; add to chocolate batter. Pour batter into greased and floured 13 x 9-inch pan.
  4. Bake at 400 degrees F for 20 minutes.
  5. Start chocolate icing about 5 minutes before cake is done and frost cake in pan.
  6. Icing: Place butter, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then add confectioners' sugar, vanilla extract and pecans. Spread over hot cake.

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