Ingredients for Grandma Nita's Sheath Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ½ cup margarine
- Crisco Shortening
- ¾ cup unsweetened cocoa powder
- Cold Water
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- ½ cup milk
- 3 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grandma Nita's Sheath Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grandma Nita's Sheath Cake
- Preheat oven to 350°F (175°C). Grease and flour a large baking sheet (approximately 15x10 inches).
- In a large mixing bowl, whisk together the flour and granulated sugar.
- In a medium saucepan, combine the margarine, shortening, cocoa powder, and water.
- Bring the mixture to a boil over medium heat, stirring constantly until smooth and well combined.
- Remove from heat and pour the hot mixture over the flour and sugar mixture in the large bowl.
- Stir until well combined.
- Add the buttermilk, vanilla extract, cinnamon, salt, baking soda, and eggs. Mix until just combined. Do not overmix.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While the cake is baking, prepare the frosting: In a small saucepan, combine the margarine, cocoa powder, and milk.
- Bring to a simmer over medium heat, stirring constantly until smooth.
- Remove from heat and stir in the vanilla extract and powdered sugar until smooth and creamy.
- Pour the warm frosting over the hot cake immediately after removing it from the oven.
- Let the cake cool completely before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
425g
Fat
31g
Carbs
45g
