1/2 ts Cinnamon
2 c Sugar
2 c Flour
1 ts Baking soda
1 Stick oleo
1/2 c Crisco shortening
2 tb Cocoa
1 c Water
1/2 c Buttermilk
2 Eggs
1 ts Vanilla
NOTE: Requires a 16 x 11 x 1 or 11 x 17 x 1 pan. Sift together: Cinnamon,
sugar, flour, and baking soda. Bring to boil: Oleo, Crisco, cocoa, and
water. Pour over the flour mixture. Mix well, then add buttermilk, eggs and
vanilla. Mix well. Pour into a well greased shallow pan (see note). Bake in
a preheated 375 degree oven until a toothpick comes out clean. You’ll have
to test this according to your oven, then add the time required to this
recipe. Frost the hot cake with chocolate frosting & top with nuts.
NOTE: Fudge frosting is best on this sheath cake!
Taken
Yields
1 Servings