| Rewrote recipe: Chocolate Sheath Cake - Mrs. W.B. Brown-Acc College cookbook-1974(Abilene ,Tx.(my favorite cookbook)
2 c. sugar
2 c. flour
1/2 c. butter
4 Tbls cocoa-level not heaping
1 c. water
2 eggs
1/2 c. buttermilk(1 tbs vinegar& 2%milk to 1/2 c mark, let sit a bit to get thick)
1 tsp baking soda,
1 tsp vanilla,
I add 1 tsp cinnamon (optional) Small pan put butter,cocoa & water, mix & bring to boil while watching.
In large mixing bowl put sugar, flour &,cinammon, pour contents of pan over it. Save pan for icing! Mix & add buttermilk soda & vanilla. Pour into large 11x16 pan(jelly roll pan) Bake at 400 degrees for about 20 min or until toothpick comes out clean. Icing is put on after it has cooled about 10 min. Otherwise it will not shine as nice!! In same pan mix:
6 tbls. milk,
1/2 c. butter
4 tbls cocoa-level, until it comes to a boil, remove from heat
Add 3 3/4 c powdered sugar
1 c chopped pecans,
1 tsp vanilla Mix well & pour in center of cake & draw out to edges.
Best to have the cake on a large cookie sheet or with waxed paper around it as a lot of times pans have gotten smaller & are more like 10x15 with 1 in. side so you will get some drips, but it is so good who cares!! Freezes well also, I cut cake in pieces the size I want & wrap in foil & then in ziploc bag label & freeze. 1/20 of cake is about 78 mg sodium if watching that, can use walnuts for the nuts! Enjoy!! | 
