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Secret Cake

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

 
There’s two things that will automatically make a girls day: chocolate and cake. When you put the two together, you have a recipe for the worlds best pick-me-up that rivals those absurdly cute kitty emails.

Yes, that kitty wearing a cowboy outfit while balancing on a tightrope singing Gangnam Style may bring a smile to your face. But one bite of a super moist, decadently rich, frosting slathered piece of chocolate cake wins hands down. Like this recipe from Patti for Secret Cake. I’m not sure why its called secret cake. Maybe because it’s so good you’ll want to keep it a secret. All I know is I’m glad she didn’t keep her recipe a secret from us!

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

You’ll need: buttermilk, baking soda, self-rising flour, sugar, vegetable shortening, butter, water, cocoa, eggs, vanilla, powdered sugar, and walnuts.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Preheat oven to 400ºF. 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.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

In a large mixing bowl sift together the flour and sugar and set aside.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

In a medium saucepan over medium heat, combine the water, vegetable shortening, cocoa, and 1 stick of butter. Stir until combined and the butter and shortening have melted. Cook until this mixture comes to a slight boil. Remove from heat.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Pour the cocoa mixture into the dry ingredients and mix until combined. Add the buttermilk/soda mixture and scrape to get all of the mixture into the bowl. 

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Mix at medium speed using an electric mixer and continue until well combined. 

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Add eggs, one at a time and mix well after each addition. 

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Add 1 teaspoon vanilla and mix well. 

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Pour into prepared pan. 

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Bake at 400ºF for 20-22 minutes.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

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 it’s melted and combined stir constantly while cooking for about 3 minutes longer. Don’t worry if it starts to separate and looks like a curdled mess, it will be fine.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Remove pan from heat and add the powdered sugar. Mix well using an electric mixer. Once combined add 1 teaspoon vanilla and chopped nuts, mix well. 

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Now pour over the hot cake.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

This cake is really moist and has great flavor, and the frosting is so smooth and as satiny I could eat it by itself.

 
 
 
Tasty Kitchen Blog: Secret Cake. Guest post by Amber Potter of Sprinkled with Flour, recipe submitted by TK member Patti Roberson.

Okay, I did eat it by itself—a lot. Thanks Patti for sharing this recipe with us. It’s an awesome secret!

 
 

Printable Recipe

Secret Cake

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 16

16

Description

The most wonderful chocolate cake. This recipe is a keeper. This recipe was given to me more than 30 years ago by my Mom’s neighbor, Sharon Kelley. I have changed the nuts over the years and have even made it without nuts for my son-in-law and my K-3 class at work. Baking it in the jelly roll pan gives more slices but in a brownie like piece which is easier for kids to handle.

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

Preparation Instructions

Note: All ingredients need to be at room temperature.

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.

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 

19 Comments

Comments are closed for this recipe.

Avatar of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 2.19.2013

Calling it a secret just dares me to bake it, right?
Hey, any excuse will do!

Janae on 2.18.2013

oh never mind! sorry i thought you ment margarine OR butter! my bad!

Janae on 2.18.2013

you put margarine FOR butter….just letting you know
can’t wait to try this is looks yummy! hey does anyone else have good reciepies for a dessert only cook book?!

TR on 2.16.2013

Here in Kansas Mennonite country this is call Sheath Cake. Ya know like “Bringing in the Sheathes”. Many in our area call it Texas Sheet Cake, too. But YES add the teaspoon of cinnamon in the cake batter, it will make all the difference in the world. Absolutely Yummy! I use dutch chocolate powder to make it even a more decadent flavor. The hot frosting makes a fudge like texture. I also use pecans instead of walnuts.
I think the Mennonite ladies made this for their men in the fields during harvest time. It was quick and easy to make and transports well.

Robbin P on 2.13.2013

My mom made this cake when I was growing up and I’ve been making it for years! The only difference with my recipe is we add 1 tsp of cinnamon in the cake.