Kohl's Chocolate Sheath Cake

Sheath cake (also called Texas sheet cake) is the potluck dessert that never goes out of style. Thin, fudgy, and frosted while screaming hot so the icing melts right into the surface.

The batter comes together in an unusual way. Margarine, shortening, cocoa, and water get boiled together first, then poured directly over the sifted dry ingredients. That hot liquid activates the baking soda immediately and dissolves the sugar into the flour for a batter that’s impossibly smooth. Buttermilk, eggs, and vanilla go in last.

A half teaspoon of cinnamon is the quiet ingredient that separates this from ordinary chocolate cake. You won’t taste cinnamon outright, but it deepens the chocolate flavor and adds a warmth that keeps people coming back for “just one more piece."

Frosting goes on while the cake is still hot. This is not optional. Hot cake absorbs the warm frosting into its surface, creating a thin, fudgy glaze that bonds with the crumb.

Pro Tips

• Use a shallow pan (a jelly roll pan or half sheet pan works well). This cake is meant to be thin, about ¾ inch tall.
• Boil the fat, cocoa, and water until fully combined and smooth. Any lumps in this mixture will carry through to the finished cake.
• Test for doneness with a toothpick starting around 20 minutes. Every oven is different and the thin batter bakes faster than you expect.
• Top with chopped pecans or walnuts right after frosting, while everything is still sticky.

Variations

• Add a tablespoon of instant espresso to the boiling mixture to intensify the chocolate.
• Use real butter instead of margarine and shortening for a richer, more buttery flavor.
• Swirl peanut butter into the warm frosting for a chocolate-peanut butter combination.