Creole Chocolate Cake
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This chocolate cake would be downright sinful if it didn't taste so divine! Layered with a filling of dates, raisins, and nuts, spread with whipped cream and the lavishly frosted with a sour cream icing.
INGREDIENTS
CAKE
2 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 cups butter or regular margarine
1/2 cup salad oil
3 squares unsweetened chocolate
1 cup water
2 cups sugar
2 eggs, beaten
1/2 cup sour milk*
1 teaspoon vanilla extractFILLING
1 (5.3-ounce) can evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup chilled heavy creamFROSTING
1 (6-ounce) package semisweet-chocolate pieces
1/2 cup sour cream
Dash saltPreheat oven to 350 degrees.
Sift flour with soda into large bowl. Grease well and flour two 9 x 8 x 2-inch 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 minutes.
To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoon vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30 to 35 minutes, until surface springs back when pressed with finger. Cool in pans 5 minutes. 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 minutes. Add vanilla and nuts. Cool completely.
In small bowl, beat cream with rotary beater just until stiff. On place, 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 minutes, until frosting is of spreading consistency.
With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover sides.
To serve, with sharp thin knife, mark top of cake into 4 quarters; then cut each quarter into 4 slices.
Makes 16 servings
*NOTE - Place 1-1/2 teaspooons vinegar in a 1-cup measure; fill with milk to measure 1/2 cup.