Ingrédients pour Creole Chocolate Cake
- Unsifted All Purpose Flour
- 1 ½ teaspoons baking soda
- 1 cup (2 sticks) unsalted butter, softened
- Salad Oil
- Unsweetened Chocolate Squares
- Sugar
- 3 large eggs
- Sour Milk
- Vanilla Extract
- Evaporated Milk
- Seedless Raisin
- Dates
- Walnuts
- Heavy Cream
- Semisweet Chocolate Pieces
- Sour Cream
- 1 teaspoon salt
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Comment préparer Creole Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the chocolate frosting (recipe not included - use your favorite chocolate frosting recipe or store-bought).
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
180g
Fat
57g
Carbs
20g
