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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Creole Cake Recipe

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This recipe for Chocolate Creole Cake is from Yvonne Johnston /nee Cronin, Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
2 cups brown sugar (put in cup lightly)
3 egg yolks
1/3 cup cocoa dissolved in 1/2 cup hot strong coffee, let cool
1 tsp baking soda dissolved in 1/2 cup sour cream
2 cups flour
3 egg whites beaten stiff

Frosting:
2⁄3 cup evaporated milk
1⁄4 cup butter, melted
3⁄4 cup chopped pecans
1 cup angel flake coconut
1 1⁄2 cups brown sugar, packed
1 teaspoon vanilla
Directions:
Directions:
Preheat oven to 325 degrees.

Cream butter, add sugar gradually while beating constantly, then add egg yolks and beat until thick. Add cooled coffee/cocoa mixture. Sift flour and add alternately with
with sour cream and soda mixture. Beat well. Add beaten egg whites.
Pour into a greased and floured 9 x 13 inch pan.
Bake for 30 to 35 minutes.

While cake is baking mix ingredients for frosting.
As soon as cake is done, remove from oven and spread frosting evenly over cake.
Place under broiler for 1 to 2 minutes or until mixture begins to brown.
Let cool before cutting.

 

 

 

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