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Sheath Cake

Heart.Foods's picture
  Skim milk 1⁄2 Cup (8 tbs)
  Vinegar 1 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Low sodium corn oil margarine 1⁄2 Cup (8 tbs)
  Cocoa powder 6 Tablespoon
  Flour 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Egg substitute 1⁄2 Cup (8 tbs) (Equivalent To 2 Eggs)
  Low sodium baking powder 2 Tablespoon
  Vanilla extract 1 Teaspoon
For topping
  Skim milk 6 Tablespoon
  Confectionery sugar 1 Pound (1 Box)
  Unsalted pecans/Walnuts 1 Cup (16 tbs), chopped

1. Preheat oven to 325°F.
2. Mix milk and vinegar together. Set aside to sour.
3. Bring water, margarine, and cocoa to a boil in a saucepan.
4. Mix flour and sugar in a bowl and blend in hot cocoa mixture.
5. Add egg substitute, sour milk, baking powder, and vanilla until well mixed.
6. Bake 50 minutes in a 9 x 13-inch pan lightly greased with margarine.
7. Five minutes before cake is done, melt margarine, milk, cocoa, and vanilla together.
8. Mix in confectioner's sugar and nuts.
9. Spread topping on cake immediately after removing cake from oven.

Recipe Summary

Difficulty Level: 
Bit Difficult
Lacto Ovo Vegetarian

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7356 Calories from Fat 2614

% Daily Value*

Total Fat 304 g468.3%

Saturated Fat 44 g220.2%

Trans Fat 0 g

Cholesterol 6.5 mg2.2%

Sodium 400.1 mg16.7%

Total Carbohydrates 1159 g386.4%

Dietary Fiber 60.3 g241.3%

Sugars 864.9 g

Protein 86 g172.2%

Vitamin A 99.6% Vitamin C 8.8%

Calcium 198.8% Iron 195%

*Based on a 2000 Calorie diet

Sheath Cake Recipe