Mrs. Elkins' Sheath Cake
Mrs. Elkins' Sheath Cake is a rich, chocolate-flavored dessert with a moist texture, perfect for family gatherings or special occasions, blending cocoa, cinnamon, and a creamy icing.
Ingredients
Instructions
- Sift sugar and flour into a large bowl.
- In a saucepan, bring water, cocoa, margarine, and vegetable oil to a rapid boil.
- Stir the boiling mixture into the sifted sugar and flour.
- Mix in eggs, buttermilk, baking soda, cinnamon, and vanilla until well combined.
- Pour the batter into a greased 11 x 16-inch pan.
- Bake at 400°F for 20 minutes.
- Five minutes before the cake is done, prepare the icing.
Tips & Substitutions
For a richer flavor, consider substituting the margarine with unsalted butter. You can also use Greek yogurt instead of buttermilk for a tangy twist. If you're out of cocoa powder, carob powder is a suitable alternative. Make sure to sift the dry ingredients well to avoid lumps, ensuring a smooth batter. This cake is also delicious topped with a simple chocolate glaze or paired with whipped cream.
Serving Suggestions
This sheath cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce for added decadence. For a unique twist, consider serving it alongside a slice of Pineapple Cheese Loaf for a refreshing contrast.
Storage & Reheating
Store any leftover sheath cake in an airtight container at room temperature for up to three days. If you want to extend its shelf life, freeze it by wrapping individual pieces in plastic wrap and then placing them in a freezer bag. To reheat, simply thaw at room temperature and warm in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Elkins' Sheath Cake contains roughly 258 calories, with 5g protein, 37g carbohydrates, and 8g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 552mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each option will yield a slightly different flavor profile, but they will all work well in this recipe. Just make sure to measure the oil accurately to maintain the right batter consistency.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking. To prevent this in the future, check for doneness a few minutes early by inserting a toothpick into the center; it should come out clean but not dry. If you have dry cake, you can serve it with a warm chocolate sauce or a scoop of ice cream to add moisture.
Can I add nuts to the cake batter?
Absolutely! Chopped walnuts or pecans can be a great addition for added texture and flavor. Just fold in about one cup of nuts into the batter before pouring it into the pan. This will complement the chocolate and create a delightful crunch in every bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).