Secret Midnight Moon Better than Chocolate Sex Cake

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.

Original recipe makes 1 – 9×13 inch cake

Ingredients

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

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan with cooking spray.
  2. Combine flour and white sugar in a large bowl and set aside.
  3. Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
  4. 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.
  5. 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.
  6. Bake at 350 degrees F (175 degrees C) for 25 minutes.
  7. 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

Calories: 247 kcal
Carbohydrates: 29.5 g
Cholesterol: 38 mg
Fat: 12.8 g
Fiber: 0.8 g
Protein: 2.2 g
Sodium: 254 mg