Creole Chocolate Cake
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
buttermilk
|
|
| 1 | cup |
butter
or margarine |
|
| 3 | tablespoons |
cocoa powder
|
|
| 1 | cup |
water
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| ⅔ | cup |
sugar
|
|
| ½ | cup |
evaporated milk
|
|
| 2 | each |
egg yolks
|
*
|
| ⅓ | cup |
vegetable shortening
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped |
|
| ½ | cup |
heavy whipping cream
chilled |
|
| Frosting | |||
| 6 | ounces |
chocolate chips
|
|
| ½ | cup |
sour cream
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
buttermilk
|
|
| 237 | ml |
butter
or margarine |
|
| 45 | ml |
cocoa powder
|
|
| 237 | ml |
water
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| 158 | ml |
sugar
|
|
| 118 | ml |
evaporated milk
|
|
| 2 | each |
egg yolks
|
*
|
| 79 | ml |
vegetable shortening
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped |
|
| 118 | ml |
heavy whipping cream
chilled |
|
| Frosting | |||
| 173.4 | ml/g |
chocolate chips
|
|
| 118 | ml |
sour cream
|
|
| 1 | dash |
salt
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9x13 inch baking pan.
In a small saucepan combine water, cocoa and butter, stirring over low heat to melt.
In small bowl mix buttermilk, soda and eggs.
Add to flour and sugar, mix well.
Add chocolate mixture and milk. Bake 30 to 35 minutes.
Cook in pan and turn out onto rack. When cool, split cake lengthwise.
Place bottom on cake plate.
For the filling, in saucepan combine sugar, evaporated milk, egg yolks and shortening.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat. Stir in vanilla, coconut and pecans.
Cool. Spread over cake. In small bowl beat cream until stiff.
Spoon over filling.
Place cake layer on top.
For the frosting, melt chocolate pieces in top of double broiler over hot water.
Remove from heat. Stir in sour cream and salt.
With wooden spoon, beat until smooth. Cool 5 minutes until spreading consistency.
Frost top and sides of cakes.
Refrigerate one hour before serving.
