Few things evoke such fond, warm memories as food—from the aroma of a cozy kitchen at dinner time, to images of holiday family suppers, to the sounds of Sunday morning breakfast cooking away on the stovetop. For me, one of those most precious memories is my mama’s sheath cake. Mama baked this cake often—sometimes just for us, and frequently on special occasions—and it was always part of holiday gatherings. Today, it’s still my favorite cake, partly because it’s just so darn good (like a moist, frosted brownie), but also because it’s the chocolaty goodness of my childhood. I can almost see Mama in the kitchen now…
Mama’s Sheath Cake
from the collection of Dot Turnbow – 1972 (as written)
Sift together in a large bowl 2 cups plain flour and 2 cups sugar. Mix in a saucepan 1 stick butter, 1/2 shortening*, 4 tablespoons cocoa, and 1 cup water. Bring to a boil (rapid), and pour over dry ingredients; stir well.
Add ½ cup buttermilk, 2 eggs lightly beaten, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon cinnamon, and mix well. Pour in a greased 16x11 pan and bake 20-25 minutes at 400 degrees.
Icing
Start 5 minutes before cake is done. Bring to a boil 1 stick butter, 4 tablespoons cocoa, and 6 tablespoons milk. To boiled mixture add 1 box powdered sugar (4 cups), 1 teaspoon vanilla and 1 cup chopped pecans*. Mix well and spread on cake while cake is hot.
* May substitute 1 stick of butter (for a total of 2 sticks for the batter).
** Mama often used chopped walnuts, which I prefer.
