Secret Cake

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.