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."
photo by Diana Yen
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 2 cups sugar
- 1⁄2 cup cocoa
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 cup buttermilk
- 2 eggs
- 1⁄2 cup vegetable oil
- 1 tablespoon vanilla
- 1 cup boiling water
-
Frosting
- 2⁄3 cup evaporated milk
- 1⁄4 cup margarine, melted
- 3⁄4 cup chopped pecans
- 1 cup angel flake coconut
- 1 1⁄2 cups brown sugar, packed
- 1 teaspoon vanilla
directions
- 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.
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Reviews
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German Chocolate Cake is my absolute favorite. This cake is delicious! -
We loved this cake! My DH doesn't eat very much cake, but said this he would eat again! It didn't say how many eggs so I added 4.And I Made my own topping of 1/2 c brown suger,1/2 c melted butter,1/4 c cream,1t vanilla,1c sliced almonds. I does get moister every day! Thank you for a wonderful chocolate cake. Linda -
Made this tonight. Family LOVED it. -
This is a really good cake. I does get better after 24 hours. I wish I had vanilla ice ceam to serve with it, but whipped cream worked out fine. I used butter instead of margerine for the topping. I'll be making this again. Thanks for posting! -
Happy Birthday to Me! Just kidding, I just felt like baking a cake...and I might add, it's one of the best ever.
see 6 more reviews
Tweaks
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Unbelievable! I love chocolate cake, but this might be the best one I've ever made. I used applesauce instead of the oil to cut down on the fat. It was fantastic. We ate it right when it came out of the oven. The next day we had a piece cold and it just was not the same. Popped it in the microwave and it was just like we took it out of the oven!
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This is a really good cake. I does get better after 24 hours. I wish I had vanilla ice ceam to serve with it, but whipped cream worked out fine. I used butter instead of margerine for the topping. I'll be making this again. Thanks for posting!
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Delicious! This cake is very moist and rich... just the way I like it. The only change I made was using butter instead of margarine, but I don't think that made a difference. Thanks Paula for posting your Aunt's recipe. I'll be making this one again! (Picked for the Cake-A-Thon in memory of Chef I Am)
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
