Best Secret Cake Recipes

TOP SECRET CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

STRAWBERRY SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

SECRET MIDNIGHT MOON BETTER THAN CHOCOLATE SEX CAKE

Steps:

• 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!

"TOP SECRET" VERSION OF OLIVE GARDEN LEMON CREAM CAKE

Steps:

• Make white cake using water, oil and egg whites and following directions on the box. Pour batter into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven. Make lemon cream filling by mixing cream cheese and confectioners' sugar in a medium bowl with an electric mixer on high speed until it forms stiff peaks. Fold cream cheese mixture with shipped cream. Stir gently by hand until blended. Make crumb topping by combining flour and confectioners' sugar in medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it. When the cake is cool, slice it in half horizontally through the middle and remove the top. Spread the lemon cream filling. Sprinkle the crumb topping on the top of the cake and press it onto the sides all the way around the cake. Now chill the cake for at least 3 hours before serving. When you are ready to dig in, slice cake into 12 slices. Serve each slice topped with confectioners' sugar tapped through a strainer. From "Top Secret Restaurant Recipes 2" by Todd Wilbut

SECRET-INGREDIENT DARK CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
• Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.
• Combine stout, vanilla extract, and espresso powder in separate bowl and stir.
• Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.
• Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.

SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
• Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
• Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
• In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.

GRANNY'S SECRET COCONUT CAKE

Steps:

• 1. Grease and flour two 8 inch round cake pans. In a large mixing bowl combine cake mix, oil, water and eggs. Mix until well blended and mix is smooth. Divide into two pans and tap pans on solid surface to remove air bubbles. Bake in 350 degree oven until firm in the middle. apx. 25 minutes.
• 2. Place cake on cooling rack and allow to cool completely. In a large mixing bowl place one and half containers of 8 oz cool whip. Add 8 oz of sour cream and vanilla. Mix with wooden spoon until combined. Gently stir in 3/4 of the frozen coconut. Place back in refrigerator to keep cool.
• 3. Slice the top off of the cakes to make two even layers. Place a small dollop of icing on cake plate to prevent cake from sliding. Invert first layer of cake onto the plate. Frost the cake layer, making an even layer of frosting on top of bottom layer. Place second layer on top and frost the top layer. Be liberal with the frosting. Take the remaining coconut and dust the outside of cake, sides and top. Cake is best if refrigerated for several hours before serving.

AUNT IRENE'S TOP SECRET COCONUT CAKE

Steps:

• Pre-heat oven to 350°F.
• Grease a 9x13 cake pan with the oil.
• Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
• Bake the cake for 30 minutes at 350°F.
• While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
• Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
• Let cake cool.
• Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!

BLUEBERRY-LEMON SECRET TUNNEL CAKE

Steps:

• Place cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut a 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or side of cake. Remove cutout and reserve for other use. (See tip.)
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; pour into separate medium bowl. Add COOL WHIP; stir with whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread.
• Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup blueberries; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened COOL WHIP mixture. Top with the remaining blueberries just before serving.

SECRET CHOCOLATE FANTASY CAKE

Steps:

• In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
• Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost.
• For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Bailey's over the icing while your beaters beat in the rest of the sugar. Keep adding Bailey's until you have wonderfully creamy icing.
• Frost the cake (I like to press chopped nuts into the fresh icing). It's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. What a kick !

GRANDMAS SECRET CHOCOLATE CAKE

Steps:

• 1. pre heat oven to 350f coat 2 8in rounds with cooking spray
• 2. in small sauce pan bring tomato juice and water to a boil, whisk in cocoa until smooth and remove from heat.
• 3. in medium bowl stir together flour, baking soda,baking powder and salt.
• 4. in a medium bowl, stir together sugar, oil eggs and vanilla until combined. beat in cocoa mixture, beat in flour mixture just until evenly moistened.
• 5. divide batter between the 2 pans Bake until toothpick comes out clean. 25 to 30 min.
• 6. let cool , can make a 2 layer cake or use a 9X13 pan ..and use icing of your choice. I like it best with cream cheese icing.

SECRET CHOCOLATE CAKE

Steps:

• Mix 1 cup water, 5 tablespoons cocoa, 1 stick butter, 1/2 cup crisco boil 1 minute.
• Sift 2 cups self-rising flour, 1 3/4 cups sugar. Pour chocolate sauce into flour mixture. Add 2 eggs, 1/2 cup buttermilk, 1/2 teaspoon soda and 1 teaspoon vanilla. Beat well. Pour into greased 9X13 inch pan. Bake @ 350 for 30 minutes.
• Icing:.
• 1 stick butter.
• 1/2 cup buttermilk.
• 5 tablespoons cocoa.
• Boil 1 minute and add 1 box confectioner sugar and chopped nuts. Spread onto hot cake.

SECRET INGREDIENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease and flour two eight inch round layer cake pans.
• Combine first 5 ingredients. Mix well.
• In a separate bowl, cream together butter, sugar, eggs, and vanilla on medium speed of electric mixer until light and fluffy.
• Add dry ingredients to creamed mixture alternately with water, making 3 dry and two liquid additions, combining lightly after each . Stir in sauerkraut.
• Spread batter evenly in prepared pans. Bake in preheated oven for 35-40 pans. Bake in preheated oven 35-40 minutes, or until cake springs back when lightly touched. Cool 10 minutes, then remove from pans to wire rack. Cool completely. Fill and frost as desired.

FAMILY SECRET CHOCOLATE POUND CAKE

Steps:

• In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Sift together dry ingredients; add gradually to creamed mixture, blending just until well mixed. Pour into a well-greased fluted tube pan. Bake at 350° for about 1 hour (toothpick will not come out clean when testing). Let stand 2-3 minutes before inverting onto a cake plate. Serve warm or cold with whipped cream if desired. Refrigerate leftovers.

SECRET CAKE

Steps:

• 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 over medium heat for 5 minutes.
• Add chocolate mixture to dry ingredients mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix at medium speed of electric mixer until well blended. 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!

SECRET-INGREDIENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F. Puree the beets in a food processor until very smooth. (This took several minutes, longer than expected.) Combine the oil, sugar and eggs in a large bowl and mix well with an electric mixer for about 2 minutes. Mix in the beet puree and the vanilla. Collect the dry ingredients on top of the batter and stir together lightly without incorporating into the batter. (This is a dish-saving technique that works quite well for me. The alternative is to whisk the dry ingredients together separately and then add to the batter.) Transfer to a well-greased Bundt pan and bake for about 55 minutes or until a knife inserted in the middle comes out clean. Cool for 10 minutes, then turn onto a rack to cool the rest of the way. Sprinkle with powdered sugar through a small strainer. Serving Suggestion: We had this topped with sour cherries and a splash of half 'n' half. But I'd also recommend whipping cream with a bit of chocolate and cinnamon for a topping. THAT would be yummy. NUTRITION ESTIMATE Per Serving: 211 Cal (40% from Fat, 6% from Protein, 54% from Carb); 3 g Protein; 10 g Tot Fat; 2 g Sat Fat; 29 g Carb; 2 g Fiber; 21 mg Calcium; 2 mg Iron; 310 mg Sodium; 46 mg Cholesterol, Weight Watchers 5 points

SECRET GARDEN CAKE

Steps:

• Place cake on a clean work surface. Using a serrated knife, trim top to make level, and split cake horizontally to form 2 layers. Place a dab of buttercream in the center of a 9-by-13-inch cardboard rectangle. Center 1 cake layer on top. Using an offset spatula, frost top of cake layer with 5 cups buttercream for the filling; place remaining cake layer on top. Frost entire cake with remaining 5 cups buttercream. Chill until firm, about 30 minutes.
• Meanwhile, melt chocolate morsels in a double-boiler or a medium heatproof bowl set over a pan of simmering water (do not let bowl touch water). Stir in vegetable oil until combined. Remove from heat. Dip pretzels into chocolate to coat, and transfer to a parchment paper-lined baking sheet. Let sit in a cool place until chocolate has set.
• Using white glue, affix cardboard rectangle to a cutting board or piece of plywood covered with adhesive-backed paper, approximately 14-by-18 inches. Process chocolate cookies in a food processor until finely ground; you will need 2 cups of crumbs. Sprinkle top of chilled cake with crumbs. Place marzipan terracotta pot in center of cake. Sprinkle candy pebbles on top of cake to form a path. Arrange marzipan flowers and garden hose in clusters on either side of path.
• Gently press pretzels into sides of cake, about 1/2-inch apart. Serve at room temperature.

VICTORIA'S SECRET CAKE

Steps:

• Beat eggs. Add sugar and beat until well blended. Add oil and all other dry ingredients; beat until mixed. Last of all add carrots.
• Grease and flour a "bundt" pan and pour cake batter into it. Bake in preheated 350 degree oven for 40 minutes or until inserted toothpick comes out dry.
• For frosting mix cream cheese and butter; add sugar and vanilla. Beat until smooth. Frost cooled cake.

AUNT ESTHER'S SECRET RUM CAKE RECIPE

Steps:

• Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
• Beat butter and sugar thoroughly. Add yolks.
• In another bowl, combine flour, salt and baking soda.
• Alternately add flour mixture and sour cream to butter mixture.
• Add extracts and rum, if desired.
• In separate chilled bowl, beat whites to stiff peaks.
• Fold whites into batter.
• Spoon into pan.
• Coat top with additional sugar.
• Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.