Secret Cake
Ingredients
FOR THE 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
FOR THE FROSTING:
- ⅓ cups Buttermilk
- ⅓ cups Cocoa Powder
- 1 stick Butter
- 16 ounces, weight Powdered Sugar
- 1 teaspoon Vanilla
- 1 cup Chopped Walnuts
Directions
- Preheat oven to 400 F. Spray a 9 x 13 pan with cooking spray.
- Pour 1/2 cup buttermilk into a 1 cup measuring cup, add baking soda and stir. Set aside.
- In a large mixing bowl sift together flour and sugar and set aside.
- 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.
- Pour into prepared pan and bake at 400 F for 20-22 minutes.
- 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.
- 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.
