Chocolate Cake with Chocolate Icing.
Also Sheath Cake which is a type of chocolate cake made from cocoa. We use the organic raw cocoa to make it with and substitute sugar with Xylitol. I substitute the margarine with real butter or ghee. Flour used is gluten-free. Vegetable Oil is Extra Virgin Olive Oil. Comes out wonderful and is yummy.
# 2 c. flour shopping list
# 2 c. sugar shopping list
# 1 tsp. soda shopping list
# 1 tsp. cinnamon shopping list
# 1 c. water shopping list
# 1 stick margarine shopping list
# 1/2 c. all vegetable oil shopping list
# 4 Tbsps. cocoa shopping list
# 1/2 c. buttermilk shopping list
# 2 eggs slightly beaten shopping list
# 1 tsp. vanilla
How to make it
* Sift together the sugar, flour, soda and cinnamon, set aside.
* In a sauce pan place the water , margarine, oil and cocoa.
* Bring to a boil and pour over dry ingredients, mixing well.
* Set aside.
* Mix together the buttermilk, eggs and vanilla; add to chocolate batter.
* Pour batter into 13 x 9 x 2 pan.
* Bake 400 degrees for 20 minutes.
* Start chocolate icing about 5 minutes before cake isn done and ice cake immediately in pan
For the Icing
* 1/4 cup plus 1 tablespoon milk
* 1/4 cup cocoa
* 1/2 cup butter
* 3-1/2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
Mix the milk and cocoa in a large saucepan, and stir until smooth. [Hint: Put the cocoa in first and gradually add the milk. Add the butter, and bring to a simmer over medium heat, stirring constantly until butter melts. Remove from heat, and stir in confectioners' sugar and vanilla. Beat until smooth. Stir in pecans, and spread over hot cake.