Rating: 4.5 stars 4.2
41 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

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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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.

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  • 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!

Nutrition Facts

247 calories; protein 2.2g; carbohydrates 29.5g; fat 12.8g; cholesterol 36.2mg; sodium 254.4mg. Full Nutrition
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