Secret Cake




  • ½ cups Buttermilk
  • 1 teaspoon Baking Soda
  • 2 cups Self-Rising Flour
  • 2 cups Sugar
  • 1 cup Water
  • ½ cups Crisco – Solid Shortening
  • ¼ cups Cocoa Powder
  • 1 stick Butter
  • 3 Eggs
  • 1 teaspoon Vanilla


  • ⅓ cups Buttermilk
  • ⅓ cups Cocoa Powder
  • 1 stick Butter
  • 16 ounces, weight Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 cup Chopped Walnuts


  1. Preheat oven to 400 F. Spray a 9 x 13 pan with cooking spray.
  2. Pour 1/2 cup buttermilk into a 1 cup measuring cup, add baking soda and stir. Set aside.
  3. In a large mixing bowl sift together flour and sugar and set aside.
  4. In a medium sauce pan over medium heat combine the following: water, Crisco, 1/4 cup cocoa and 1 stick butter. Stir until combined and butter and crisco are melted. Cook until this mixture comes to a slight boil. Remove from heat and pour into the dry ingredients and mix until combined. Add buttermilk/soda mixture and scrape to get all of the mixture into the bowl. Mix at medium speed using an electric mixer and continue until well combined. Add eggs, one at a time and mix well after each addition. Add 1 teaspoon vanilla and mix well.
  5. Pour into prepared pan and bake at 400 F for 20-22 minutes.
  6. With about 5 minutes left on the baking time make the frosting: In a medium saucepan combine 1/3 cup buttermilk, 1/3 cup cocoa and 1 stick of butter over medium low heat and stir as butter melts. Once melted and combined stir constantly while cooking for about 3 minutes longer. Remove pan from heat and add powdered sugar. Mix well using an electric mixer. Once combined add 1 teaspoon vanilla and chopped nuts, mix well. Pour over the hot cake.
  7. This can also be baked in a jelly roll pan, just reduce baking time to 15 minutes. Do not substitute margarine for butter. You may also use different nuts.

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