TEXAS SHEATH CAKE
PG tested
That’s right, it’s a sheath and not sheet cake because that’s the way Sarah Hooton’s family spelled it and she guesses it’s a Scottish pronunciation. The cooking school manager at Fort Worth Central Market, who got the recipe from her grandmother, Mary Hooton, says roasting the pecans before adding them to the icing is a must.
For cake
Butter and flour for prepping the pan
2 cups all-purpose flour 2 cups granulated sugar 1 cup lightly salted butter 4 tablespoons unsweetened cocoa powder
1 cup water
1 teaspoon baking soda ½ cup buttermilk
2 large eggs, slightly beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For icing
½ cup lightly salted butter 4 tablespoons unsweetened cocoa powder
⅓ cup whole milk
3¾ cups powdered sugar, sifted 1 teaspoon vanilla extract ¾ to 1 cup chopped pecans, toasted
Preheat oven to 350 degrees. Lightly grease and flour a 13-by-9-inch metal baking pan. Shake out the excess flour, and set the pan aside.
Place flour and sugar in a large mixing bowl, and stir to combine. Set aside.
Place butter, cocoa and water in a medium-size saucepan over medium heat, and stir until butter melts and mixture comes just to a boil, 3 to 4 minutes. Remove from heat and pour into flour mixture. Stir to combine.
Stir baking soda into buttermilk, and stir into batter along with the eggs, cinnamon and vanilla. Stir until smooth. Pour batter into prepared pan, and place in the oven.
Bake cake until top springs back when lightly pressed, 20 to 25 minutes. Remove from oven to cool on a wire rack.
About 5 minutes before cake is done, start preparing the icing.
Place butter, cocoa and milk into a medium-size saucepan over medium heat, stir to combine, and bring to a boil, 2 to 3 minutes. Place powdered sugar in a large mixing bowl, and pour hot cocoa mixture into sugar. Stir until smooth. Fold in vanilla and pecans until well combined. Pour the icing over the warm cake. Let cake cool for at least 1 hour before slicing. Makes 16 servings.
Note: If you are baking with unsalted butter, add ½ teaspoon salt to the cake, and ¼ teaspoon salt to the icing.