Chocolate Sheath Cake

Ingredients

Cake

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup water
• 1/2 cup (1 stick) butter
• 1/2 cup vegetable oil
• 4 tablespoons cocoa
• 1/2 cup buttermilk
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract

Icing

• 1/2 cup (1 stick) butter
• 4 tablespoons cocoa
• 6 tablespoons milk
• 1 (1 pound) box confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Cake: Sift together sugar, flour, baking soda and cinnamon. Set aside.
2. In a saucepan place water, butter, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.
3. Mix together buttermilk, eggs and vanilla extract; add to chocolate batter. Pour batter into greased and floured 13 x 9-inch pan.
4. Bake at 400 degrees F for 20 minutes.
5. Start chocolate icing about 5 minutes before cake is done and frost cake in pan.
6. Icing: Place butter, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Then add confectioners' sugar, vanilla extract and pecans. Spread over hot cake.