HERE YOU GO BOYS AND GIRLS......SHEATH CAKE (i was right )


2 cups granulated sugar, 2 cups flour, 1 stick margarine (1/2 cup), 1/2 cup Crisco, 4 tbsp. cocoa*, 1 cup water**. 1/2 cup buttermilk, 2 eggs, slightly beaten, 1 tsp. cinnamon, 1 tsp. vanilla, 1 tsp. baking soda.
Sift sugar and flour together in a large mixing bowl. Put margarine, Crisco, cocoa and water in a saucepan and bring to a rapid boil.
Pour over flour and sugar mixture. Stir well and add buttermilk, eggs, soda, cinnamon and vanilla.
Mix and pour in a greased and floured pan.
Cook 20 minutes, or until cake springs back when touched, at 400 degrees.

ICING (To be made 5 minutes before cake is done.) 1 stick margarine, 4 tbsp. cocoa, 6 tbsp milk. Bring to a boil and add 1 box powdered sugar (3 1/2 cups), 1 tsp vanilla, 1 cup chopped nuts.
Beat well and spread on cake while cake is still hot.

*I sometimes substitute raspberry flavored cocoa here. **I sometimes substitute chocolate raspberry brewed coffee here or just plain brewed coffee. This cake stays moist and also freezes well.

("I"= my mom) i'm not a baker or a masterbaker, but i can eat the hell outta this stuff! it gets better when you put it in the fridge (turns to almost fudge). it is also one of the richest cakes you'll ever eat. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm