Cajun and Creole Recipes
Creole Cake
This Creole Cake recipe is from a 1937 booklet titled Home Baked Delicacies...Enhance the Fame of the Modern Hostess.
Yield: enough frosting to cover top and sides
Ingredients
Cake
- 1 1/3 cups sifted Swans Down Cake Flour
- 1 3/4 teaspoons baking powder*
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 eggs, well beaten
- 3 tablespoons butter or other shortening, melted
- 2 squares Baker's Unsweetened Chocolate, melted
- 1/2 cup milk
Butter Frosting
- 4 tablespoons butter
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk or cream
Instructions
Cake
- Sift flour once, measure, add baking powder and salt, and sift togther three times.
- Beat sugar gradually into eggs; add butter and chocolate and mix well. Add flour, alternately with milk, a small amount at a time. Beat well after each addition.
- Pour into greased pan, 8 x 8 x 2 inches.
- Bake in moderate oven (325 degrees F) for 50 minutes.
- Cover cooled cake with Butter Frosting.
Butter Frosting
- Cream butter until very soft. Add sugar gradually, blending thoroughly. Add vanilla extract. Thin with milk, a drop at a time, until of right consistency to spread.
Notes
If you don't have cake flour, you can make your own from all-purpose flour.