Sheath Cake
Yield
1 cakePrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | pound |
butter
|
|
| 1 | cup |
water
|
|
| 4 | teaspoons |
cocoa powder
|
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 226.8 | g |
butter
|
|
| 237 | ml |
water
|
|
| 2E+1 | ml |
cocoa powder
|
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
baking soda
|
|
Directions
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 at 375℉ (190℃).
Let cool til just warm and frost with frosting.
