CREOLE CHOCOLATE CAKE
Make and share this Creole Chocolate Cake recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute.
- To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger.
- Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool.
- Make filling: In 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 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
- Make 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 wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency.
- With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.
Nutrition Facts : Calories 492.9, Fat 26.4, SaturatedFat 11.5, Cholesterol 56.2, Sodium 172.5, Carbohydrate 62.4, Fiber 2.7, Sugar 45, Protein 5.5
CREOLE CAKE
This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.
Provided by PaulaG
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Mix sugar, cocoa, flour and baking soda until well blended.
- Add 2 eggs, milk, oil and vanilla, mix well.
- Slowly add the boiling water while mixing with mixer at low speed.
- Mixture will be very thin.
- 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.
CREOLE CRABCAKES
Steps:
- Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
- Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
- Puree all ingredients in a blender.
- Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
RUSSIAN CAKE (CREOLE TRIFLE
In one of my summer reading books I read about them eating this cake and it sounded so yummy and different. I searched high and low and finally found the recipe on http://herbsaint.wordpress.com. Posted on here to make sure I always have the recipe and so I can added to the shopping list to try. Time does not include overnight chilling.
Provided by Pixies Kitchen
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Mix rum, anise, jam and (optionally) the food color with a wire whisk until everything is well integrated; the alcohol in the rum helps dissolve the jam quickly so it shouldn't be more than 30 seconds.
- Pour evenly over your cake pieces and place bowl in fridge for a few hours or overnight (covered). The more cake pieces you use for the inside, the denser and heavier the cake will be. The Russian cakes I remember weighed several pounds and seemed very heavy for their size.
- When ready to assemble cake, bake your boxed cake according to instructions in a 9-inch cake pan. When cool split the cake evenly down the middle. Place one half in a 9-inch springform pan (one used for cheesecakes) and "fill" with your soaked cake pieces. Try to get this even as possible.
- Place top layer over "filling" and cover with plastic wrap, the plastic touching the top of the cake. I placed my cleaned cake pan over the top of this and weighed it down with jars from the fridge. The reason I did this was to make sure that the cake was flat, number one, but also I wanted some of the "juice" from the middle to seep into the top and bottom layer, thereby binding the cake together.
- Place in fridge overnight (make sure it's covered). The next day, frost the top and cover with sprinkles.
CREOLE CRAB CAKES
We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.
Provided by gailanng
Categories Crab
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
- Coat with flour or breadcrumbs. Chill at least 1 hour.
- Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.
Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5
CREOLE FUDGE CAKE
This recipe comes from a Texas cookbook called "Texas Blossoms". I did make a few changes. I don't have 3-8" round pans so I baked mine in 2-9" round pans for 40 minutes. Also, I have an aversion to eating raw egg yolks so I substituted 3 Tbsp Heavy Cream in the icing. I used a 2 pound bag of powdered sugar - it's just a little over 6 cups so you don't have to bother with measuring it out. If the icing seems a little too thick simply add another egg yolk or a tablespoon of milk or heavy cream to thin. The icing makes a very generous amount so if you are only using 2 - 9" layers you have enough for a nice thick layer of icing between the cake layers. This is a very tender cake with a wonderful mocha flavor.
Provided by Luby Luby Luby
Categories Creole
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cake:.
- Preheat oven to 350 degrees.
- Pour water into double boiler and add coffee granules stirring to dissolve.
- Add brown sugar and chocolate and heat over simmering water stirring until well blended.
- Set aside to cool.
- In large mixing bowl beat sugar and butter with electric mixer on medium speed until well blended.
- Add eggs, one at a time, beating after each addition.
- Mix until light and fluffy.
- Add chocolate mixture to butter mixture, mixing well.
- Sift together cake flour, baking powder, baking soda and salt.
- Add flour mixture to chocolate mixture alternately with the milk.
- Divide batter among 3 (8 inch) well greased round pans that have been dusted with cocoa.
- Stagger pans in preheated oven and bake for 25 to 30 minutes.
- Cool for 2 minutes and turn onto cooling racks.
- Frost between layers, on top and sides with Coffee Buttercream Icing.
- Sprinkle with chocolate shavings.
- Coffee Buttercream Icing:.
- Dissolve coffe in hot water.
- Once dissolved set aside to cool.
- Blend butter and egg yolks on medium speed with electric mixer.
- Add coffe mixture and mix thoroughly.
- Add powdered sugar to coffee mixture and blend until smooth.
Nutrition Facts : Calories 764.4, Fat 30.9, SaturatedFat 18.8, Cholesterol 148.2, Sodium 365, Carbohydrate 121.2, Fiber 2.1, Sugar 93.3, Protein 6.6
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