Creole Chocolate Cake
From zena824 17 years ago
- 35 minutes to make
- Serves 16
This is an old recipe...Takes some time to put together but worth every minutes.... Its rich...Family and friends will love it.....
Ingredients
- Cake: shopping list
- 2 cups unsifted all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 cup butter shopping list
- 1/2 cup oil shopping list
- 3 squares unsweetened chocolate shopping list
- 2 cups sugar shopping list
- 2 eggs, beaten shopping list
- 1/2 cup sour milk (place 1 1/2 teaspons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup) shopping list
- 1 teaspoon vanilla extract shopping list
- Filling: shopping list
- 1 can evaporated milk ( 5.3 oz) shopping list
- 3/4 cup sugar shopping list
- 1/4 cup chopped seedless raisins shopping list
- 1/2 cup chopped dates shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup chopped walnuts or pecans shopping list
- 1/2 cup chilled heavy cream shopping list
- Frosting: shopping list
- 1 package semisweet chocolate pieces (6 oz) shopping list
- 1/2 cup sour cream shopping list
- dash of salt shopping list
How to make it
- Preheat oven to 350 degrees
- Cak:
- Sift flour with soda into a large bowl.
- Grease well and flour two 8 x 8 x 2 inch square pans.
- In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate.
- Add 1 cup of water; cool 15 minutes.
- To flour mixture add 2 cups sugar, the eggs, sour milk and 1 teaspoon vanilla; mix with wooden spoon.
- Stir in cooled chocolate just to combine.
- Quickly turn into prepared pans; bake 30 to 35 minutes, till surface springs back when pressed with finger.
- Cool in pans 5 minutes.
- Carefully lossen sides with a knife or spatula.
- Turn out on racks, cool.
- Filling:
- In a small saucepan combine milk, sugar and 1/4 cup water.
- Cook over medium heat, stirring to dissolve sugar.
- Add raisins and dates.
- Stir with wooden spoon; cook stirring until mixture is thickened; about 5 minutes.
- Add vanilla and nuts.
- Cool completely.
- In small bowl, beat cream with mixer just until stiff.
- On plate, place layer, top side down; spread with filling, then whipped cream.
- Top with second layer.
- Frosting:
- Melt chocolate pieces in top of double boiler over hot water.
- Remove top of double boiler from hot water.
- Stir in sour cream and salt; with wodden spoon beat until smooth.
- Cool 5 minutes, until frosting is of spreading consistency.
- With spatula, frost top of cake, swirling decoratively, use rest of frosting to cover sides.
- Refrigerate one hour before serving.
People Who Like This Dish 2
- mrmike381 Brockton, MA
- zena824 Somewhere, USA, AR
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