Recipe

Creole Chocolate Cake Recipe


Creole Chocolate Cake Recipe Zena824 / All my dishes
2 years ago
This is an old recipe...Takes some time to put together but worth every minutes.... Its rich...Family and friends will love it.....
Prep:45m Cook:35m Servings:16

Zena824

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Ingredients
  • Cake:
  • 2 cups unsifted all purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1/2 cup oil
  • 3 squares unsweetened chocolate
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup sour milk (place 1 1/2 teaspons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup)
  • 1 teaspoon vanilla extract
  • Filling:
  • 1 can evaporated milk ( 5.3 oz)
  • 3/4 cup sugar
  • 1/4 cup chopped seedless raisins
  • 1/2 cup chopped dates
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chilled heavy cream
  • Frosting:
  • 1 package semisweet chocolate pieces (6 oz)
  • 1/2 cup sour cream
  • dash of salt

Directions
  1. Preheat oven to 350 degrees
  2. Cak:
  3. Sift flour with soda into a large bowl.
  4. Grease well and flour two 8 x 8 x 2 inch square pans.
  5. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate.
  6. Add 1 cup of water; cool 15 minutes.
  7. To flour mixture add 2 cups sugar, the eggs, sour milk and 1 teaspoon vanilla; mix with wooden spoon.
  8. Stir in cooled chocolate just to combine.
  9. Quickly turn into prepared pans; bake 30 to 35 minutes, till surface springs back when pressed with finger.
  10. Cool in pans 5 minutes.
  11. Carefully lossen sides with a knife or spatula.
  12. Turn out on racks, cool.
  13. Filling:
  14. In a small saucepan combine milk, sugar and 1/4 cup water.
  15. Cook over medium heat, stirring to dissolve sugar.
  16. Add raisins and dates.
  17. Stir with wooden spoon; cook stirring until mixture is thickened; about 5 minutes.
  18. Add vanilla and nuts.
  19. Cool completely.
  20. In small bowl, beat cream with mixer just until stiff.
  21. On plate, place layer, top side down; spread with filling, then whipped cream.
  22. Top with second layer.
  23. Frosting:
  24. Melt chocolate pieces in top of double boiler over hot water.
  25. Remove top of double boiler from hot water.
  26. Stir in sour cream and salt; with wodden spoon beat until smooth.
  27. Cool 5 minutes, until frosting is of spreading consistency.
  28. With spatula, frost top of cake, swirling decoratively, use rest of frosting to cover sides.
  29. Refrigerate one hour before serving.

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