CookinJones

Contributed by: Donna Jean Wheatley (LaFerney)

Source: Mom (Esther Jean LaFerney)

One of my enduring memories of growing up was how it felt on Saturday afternoons when the housework was done, I had rolled Mom’s freshly shampooed hair, and she was baking a Chocolate Sheath cake for dessert at Sunday dinners. This is, perhaps, Earl’s number one favorite Grandma LaFerney recipe, although he thinks of it as brownies, instead of cake. (Truth to tell, he would never miss the cake, he loves the frosting so much.) The original recipe came from Daddy’s sister, our Aunt Louise. She can cook too!

Preheat oven to 375 degrees.

In a large mixing bowl, stir together:

2 cups sugar

2 cups flour

In a saucepan, mix together:

1 stick margarine,

one-half cup shortening,

1-cup water,

and 4 Tablespoons of cocoa.

Bring mixture to a boil.Pour cocoa mix over the sugar and flour, and mix until smooth. (I always mix this cake by hand with a wooden spoon.)Add:

2 eggs

1-teaspoon baking soda

1-teaspoon cinnamon

Pour into pan and bake at 375 degrees. Mom always used a 9″ x 13″ baking pan, but over the years, I started baking it in a 15″ x 11″ jellyroll pan. It makes a thinner cake, but you get equal amounts of frosting and cake this way. It takes 20 to 30 minutes to bake in the jellyroll pan.

Frosting for Chocolate Sheath Cake
Bring to boil in a saucepan:

6 Tablespoons milk, 1 stick margarine, 4 Tablespoons cocoa - Remove from heat and stir in one-pound box of confectioner’s sugar and 1 cup of chopped pecans. Pour hot frosting over warm cake.

Jones :: Aug.15.2007 :: Desserts ::

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