Sheath Cake
Submitted by Zena
Texas-style sheath cake (sheet cake) baked on a cookie sheet with cocoa, buttermilk, and a full half pound of butter. Thin, fudgy, and frosted while still warm. A potluck legend.
YIELD
1 cakePREP
15 minCOOK
20 minREADY
40 minIf you’ve been to a church supper, a potluck, or a family reunion anywhere in the South, you’ve met this cake. Sheath cake (also called Texas sheet cake) is thin, fudgy, and soaked with frosting while it’s still warm enough that every bit seeps in.
The batter comes together fast. Butter, water, and cocoa get boiled together, poured over the flour and sugar, then buttermilk, eggs, vanilla, and baking soda round it out. Onto a cookie sheet and into the oven for just 20 minutes.
Frost it while it’s still warm. That’s the whole secret. The frosting melts into the surface and sets up into a glossy, crackly top that shatters when you cut it.
Pro Tips
- Bring the butter, water, and cocoa to a full rolling boil before pouring over the flour mixture
- Beat the eggs separately and add them to the batter last for a smoother texture
- Frost while the cake is just warm, not hot, or the frosting will run right off the edges
- This feeds a crowd; cut into small squares because it’s rich
Ingredients
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.
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