Texas sheath cake from American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes (page 194) by Anne Byrn

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • a2cook on July 09, 2017

    Possibly the best chocolate cake I've ever had. So decadent, so fudgy, so delicious! This cake has a ton of butter and a ton of sugar! This is actually a good thing, believe it or not, because you can only have a tiny slice unless you want to fall into a sugar coma. It's great for those times when you have a chocolate craving because all you need is a few bites to satisfy that craving. This cake freezes well; in fact, it tastes great semi-frozen! Increased the cocoa (Penzeys high fat natural cocoa) slightly to 1/3 cup from 4 tablespoons in both the the cake and icing. Also used buttermilk instead of milk in the icing because I was out of milk. Cake domed slightly at the prescribed 400 degrees, so next time I'll decrease the temperature to 350 degrees and bake for about 5 minutes longer.

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