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Secret Midnight Moon Better than Chocolate Sex Cake

SUBMITTED BY: GG

"This recipe was modified from several that I found at the Cake Recipe site, some of it is taken from the recipe for Secret Cake, but it has other random ingredients. It's very, very nice, moist and chocolaty. And the name is a random conglomeration of words from the various recipes that I used to come up with this one."

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Original recipe yield 1 - 9x13 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups self-rising flour
2 cups white sugar
1 cup water
1/2 cup butter
1/2 cup shortening
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
1/2 cup whiskey
4 fluid ounces strong brewed coffee
1/2 cup butter
1/3 cup buttermilk
3 tablespoons unsweetened cocoa powder
3/4 cup confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.
Combine flour and white sugar in a large bowl and set aside.
Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes.
Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!

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REVIEWS

Reviewed on feb. 22, 2005 by THEDUCKIEST

I was really scared b/c the batter was REALLY liquidy...so I added a little more flour, but I... MORE

Reviewed on jul. 8, 2003 by LOMASI

this cake is a wonderful moist chocolate fix.The best chocolate cake I have had in my life. MORE

Reviewed on aug. 19, 2006 by MEWHOJEN

first time making from scratch. added 1 extra Tablespoon cocoa powder to recipe & used Mocha... MORE

Reviewed on feb. 12, 2004 by KSPIVE1

I made this cake last Valentine's Day with hopes of pleasing my chocolaholic boyfriend and... MORE

Reviewed on jan. 29, 2004 by LILAH384

I made this cake for my dad's 50th Birthday. This was the first "from scratch" cake I ever... MORE

Reviewed on feb. 16, 2005 by drowntown

omigod omigod omigod this cake is AMAZING. my valentine and i (on valentine's day) baked this... MORE

Reviewed on jan. 27, 2005 by ROSEMC91

My Daughter and I made this cake for my birthday exactly as the recipe calls for. However we... MORE

Reviewed on sep. 7, 2004 by SandieM

The reviews were right on! The longer the frosting soaks in, the better. I refrigerated it... MORE

Reviewed on apr. 15, 2009 by Mint-Tea

Not at all what I expected. Moist? Yes, but so moist the cake is completely unstable. You... MORE

Reviewed on jan. 27, 2008 by Sloppy Dog

The first one I maid I used Knob Creek, witch is a burben and I dont know if that maid it not... MORE

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