A deliciously moist and chocolaty cake with a hint of cinnamon and a fudge-like icing, sprinkled with pecans. This recipe will delight the chocolate lovers at any gathering.
Place oleo, Crisco, cocoa & water in sauce pan.
Heat to a boil.
Pour this mixture over flour & sugar that has been placed in a large mixing bowl.
Add buttermilk, eggs, soda, cinnamon and vanilla, and stir all.
Grease a baking dish and pour in mixture.
Bake at 400 degrees for 20 to 25 minutes (time varies by oven).
Icing for Sheath cake:
1 cup oleo (1 stick)
4 tbsp cocoa
6 tbsp milk
1 box powdered sugar
1 tsp vanilla
1 cup pecans
5 minutes before cake is done:
Heat in a saucepan, oleo, cocoa, milk.
Remove from heat and add the powdered sugar, vanilla and pecans, and stir all.
Pat the icing on the cake as soon as it comes out of the oven.
Enjoy!
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