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My review
Secret Midnight Moon Better than Chocolate Sex Cake
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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Ingredients
servings 247 calsOriginal recipe yields 24 servings (1 - 9x13 inch cake)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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!
Nutrition Facts
Per Serving: 247 calories; 12.8 g fat; 29.5 g carbohydrates; 2.2 g protein; 36 mg cholesterol; 254 mg sodium. Full nutrition
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Reviews
Read all reviews 3040 Ratings
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Most helpful positive review
7/12/2003
I was really scared b/c the batter was REALLY liquidy...so I added a little more flour, but I shouldn't have, the cake was excellent! It really tastes unique and is very moist. Just to reiterat...
Most helpful critical review
4/15/2009
Not at all what I expected. Moist? Yes, but so moist the cake is completely unstable. You can't take the cake out of the pan without it turning to mud. Though the taste is alright this cake was ...
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7/12/2003
I was really scared b/c the batter was REALLY liquidy...so I added a little more flour, but I shouldn't have, the cake was excellent! It really tastes unique and is very moist. Just to reiterat...
8/19/2006
first time making from scratch. added 1 extra Tablespoon cocoa powder to recipe & used Mocha expresso. Whiskey did give it a hint of flavor but didn't taste like alcohol. Fantastic! Served with ...
2/12/2004
I made this cake last Valentine's Day with hopes of pleasing my chocolaholic boyfriend and also pleasing my best friend's mom (her birthday is on the same day). But instead of doubling the reci...
2/7/2003
this cake is a wonderful moist chocolate fix.The best chocolate cake I have had in my life.
4/15/2009
Not at all what I expected. Moist? Yes, but so moist the cake is completely unstable. You can't take the cake out of the pan without it turning to mud. Though the taste is alright this cake was ...
1/29/2004
I made this cake for my dad's 50th Birthday. This was the first "from scratch" cake I ever made. I had to omit the alcohol because of my 5 year old sister but it was still pretty good. It wasn'...
9/7/2004
The reviews were right on! The longer the frosting soaks in, the better. I refrigerated it overnight and the cake tasted fabulous! Everyone in my office raved about it. It was well worth all...
1/27/2005
My Daughter and I made this cake for my birthday exactly as the recipe calls for. However we did not have self-rising flour so we used one teaspoon baking powder and one half teaspoon salt for e...
6/28/2009
After all the great reviews this recipe received, I was very excited to make it for a friend's birthday. Unfortunately I was very disappointed by the results. It was not sweet enoough or choco...