Sheath Cake Recipe from Nelda Brown

“My sister, Joanne Milnes, who worked at the VA Medical Center in Marlin got this recipe from someone there. It could well have been over 40 years ago. I have been baking it for just about every occasion. I don’t believe anyone has ever asked me for it, but if they had, I would have shared it. I believe in sharing my recipes. This is a really good-tasting sheath cake, not to be confused with cheese cake. It is special ‘cause it is perhaps my brother’s favorite cake,” said Nelda Brown.

Ingredients and Directions as we go: Place these four ingredients in pot and bring to boil: 1 Stick Oleo 1/2 Cup Shortening 1 Cup Water 3-4 Tablespoons Cocoa Note: You can use all butter, and it is better!

Mix the following six ingredients in a large bowl: 2 Cups Flour 2 Cups Sugar 1/2 Cup Buttermilk 2 Eggs 1 Teaspoon Soda 1 Teaspoon Vanilla Combine the first four ingredients with the last six ingredients.

Grease prepare 9”x13” sheet cake pan with shortening and flour.

Bake in pan for 20 minutes at 400°F or about 30 minutes at 350°F. “If using a 400°F oven, check for doneness at 20 minutes, because oven temperatures may vary. When I checked my sheath cake, it was done after only 20 minutes at 400°F,” explained Nelda. Frosting During last five minutes of baking time, put these three ingredients in pot and melt: 1 Stick Oleo 3 Tablespoons Cocoa 9 Teaspoons Sweet Milk)

In a separate bowl, beat these three ingredients until smooth and combine with the above Oleo-cocoa-sweet milk mixture. 1 Box Powder Sugar 1 Teaspoon Vanilla 1 Cup Nuts Frost the cake after it has cooled a bit. Enjoy!