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Drinks and Coctails Recipes

  Added: Apr 10, 2006  •  Visited (454)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sheath Cake
What You Need:
CAKE
  • 1 tablespoon butter, softened, plus ½ pound butter, cut into ¼-inch bits
  • 2 tablespoons plus 2 cups unsifted flour
  • 2 cups granulated sugar
  • ¼ cup unsweetened cocoa
  • ½ cup water
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

    FROSTING
  • 3½ cups confectioners' sugar
  • ½ cup finely chopped pecans
  • ½ cup unsweetened cocoa
  • 10 tablespoons light cream
  • 8 tablespoons (1 quarter-pound stick) butter, cut into ¼-inch bits
  • 1 teaspoon vanilla extract

  • How To Cook:
    1. Preheat the oven to 400. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of a 16-by-11-inch jelly-roll pan. it evenly. Invert the pan and rap the bottom sharply to remove the excess flour. Set the pan aside.

    2. Combine the remaining 2 cups of flour and the granulated sugar and sift them into a deep bowl. In a small heavy saucepan, combine the ¼ cup of cocoa with the water and stir with a wire whisk until the mixture is smooth. Add the ½ pound of butter bits, place the pan over moderate heat and whisk until the mixture comes to a boil and the butter is completely melted.

    3. Remove the pan from the heat and let the cocoa mixture cool for 2 or 3 minutes. Then, stirring constantly with the whisk, pour the cocoa mixture over the flour-and-sugar mixture in a slow, thin stream. When the batter is smooth, stir in the buttermilk, eggs, baking soda and 1 teaspoon of vanilla extract.

    4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the middle of the oven for about 20 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove the cake from the oven and set it aside in the pan.

    5. To prepare the frosting, mix the confectioners' sugar and pecans together in a bowl. Combine ¼ cup of cocoa and the light cream in a small heavy saucepan and stir vigorously with a whisk until the mixture is smooth. Add the 8 tablespoons of butter bits, place the pan over moderate heat, and whisk until the mixture comes to a boil and the butter is completely melted.

    6. Stirring constantly with. the whisk, immediately pour the boiling cocoa mixture over the sugar-and-pecan mixture in a slow, thin stream. When the frosting is smooth, beat in 1 teaspoon of vanilla extract. Pour the frosting over the hot cake and spread it smooth with a rubber spatula. Let the cake cool completely to room temperature before cutting it into squares or rectangles for serving.
     
    Serving Size: 16-by-11-inch cake
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Nuts » Cocoa
    Main Ingredient » Dairy » Buttermilk
    Dish » Cake / Muffins

     





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