The Pioneer Woman Tasty Kitchen
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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

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Level: Easy

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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

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.

One Comment

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Teri Duffey on 1.8.2013

This the same recipe that I grew up making for my grandfather. We called it either Glen’s Cake(grandfather-Glen) or Buttermilk Choc. Cake. I’ve been making it for about 45 years and never get tired of it.

4 Reviews

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Minnow in Hampton Roads on 9.29.2013

I’ve now made this recipe SIX times – it’s the requested cake for all office gatherings! I love, love, LOVE this cake!! And the reviewer above is correct, it’s much better if made the day before serving. It’s so moist, delicious and easy!

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clarency on 3.9.2013

A very moist and lovely cake. The frosting is just delicious and I will use it for other cakes as well.

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pukingpastilles on 2.16.2013

This cake is very moist and delicious. It is not as chocolately as the step-by-step pictures might lead you to believe, but still a very good cake! I will say that it was SO much more delicious after it sat for 12 hours. I recommend letting it sit overnight before serving.

Profile photo of Amber {Sprinkled With Flour}

Amber {Sprinkled With Flour} on 2.8.2013

So moist and delicious. The frosting is my favorite part!

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