Chocolate Sheath Cake
2 cups of sugar
2 cups flour
1 tsp. soda
1 tsp. ground cinnamon
1 cup of water
1 stick margarine
1/2 cup all vegetable cooking oil
4 tbs. cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla extract Sift together sugar, flour, soda and cinnamon. Set aside.
In a saucepan place the water, margarine, oil and cocoa. Bring to boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs and vanilla; add to chocolate batter.
Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes.
Start chocolate icing about 5 minutes before cake is done and frost cake in pan.
Chocolate Icing:
1 stick of margarine , 4 tbs. cocoa , 6 tbs. milk , 1 box powdered sugar
1 tsp. vanilla 1 cup of chopped pecans Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Add powdered sugar, vanilla extract and pecans. Spread on hot cake.