Ingredients for Creole Cake
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- Buttermilk
- 2 large eggs
- Vegetable Oil
- 1 teaspoon vanilla extract
- 1 cup boiling water
- Evaporated Milk
- Margarine
- Pecans
- Angel Flake Coconut
- Brown Sugar
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How to Make Creole Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, and 2 teaspoons baking soda until well combined.
- Add 2 large eggs, 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Mix well using an electric mixer.
- Gradually add 1 cup of boiling water to the batter while mixing on low speed. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the frosting (recipe below).
- Once the cake is baked, remove it from the oven and immediately spread the frosting evenly over the top.
- Place the cake under the broiler for 1-2 minutes, or until the frosting begins to brown slightly. Watch carefully to prevent burning.
- Let the cake cool completely before cutting and serving. For best results, let it sit for at least 24 hours to allow the flavors to meld and the cake to become even more moist.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
254g
Fat
26g
Carbs
28g
