How To make Creole Chocolate Cake
Cake: 2 c Flour
2 c Sugar
1/2 c Buttermilk
1 ts Soad
1 c Butter or margarine
3 tb Cocoa
1 c Water
2 Eggs
Filling: 2/3 c Sugar
1/2 c Evaporated milk
2 Egg yolks
1/3 c Shortening
1/2 ts Vanilla
1/2 c Flaked coconut
1 c Pecan; chopped
1/2 c Heavy cream; chilled
Frosting: 6 oz Chocolate chips
1/2 c Sour cream
1 ds Salt
Cake: Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan or two 8-8x2-inch square cake pans.
In a small saucepan combine water, cocoa and butter, stirring over low heat to melt. in small bowl mix buttermilk, soda and eggs. Add to flour and sugar, mix well. Add chocolate mixture and milk. Bake 30 to 35 minutes. Cook in pan and turn out onto rack. When cool, split cake lengthwise. Place bottom on cake plate. Filling: In saucepan combine sugar, evaporated milk, egg yolks and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool. Spread over cake. In small bowl beat cream until stiff. Spoon over filling. Place cake layer on top. Frosting: Melt chocolate pieces in top of double broiler over hot water. Remove from heat. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes until spreading consistency. Frost top and sides of cakes. Refrigerate one hour before serving. Second place winner recipe in the Press-Courier Ninth Annual Cookbook Contest in Oxnard, CA, dated September 28, 1982. Formatted by Mary Wilson, BWVB02B.
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Kardea Brown's Molten Chocolate Cakes | Delicious Miss Brown | Food Network
Molten Chocolate Cakes will bring joy to any chocolate lover!! ????????
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Molten Chocolate Cakes
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 35 min
Active: 20 min
Yield: 2 servings
Ingredients
Nonstick cooking spray
Unsweetened cocoa powder, for dusting
1 stick (8 tablespoons) unsalted butter
3 ounces semi-sweet chocolate, chopped
1 large egg
1 large egg yolk
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
2 tablespoons all-purpose flour
Raspberries, for garnish
Confectioners’ sugar, for dusting
Directions
Preheat the oven to 425 degrees F. Lightly spray two 6-ounce ramekins with the cooking spray and dust with cocoa powder, tapping out any excess.
Melt the butter and chocolate in the top of a double boiler over simmering water, stirring occasionally, until smooth.
Using a hand mixer, beat the egg, egg yolk, granulated sugar and salt on high speed until it becomes light in color and texture, about 2 minutes. Turn the mixer to low speed and beat in the chocolate mixture just until combined. Sift the flour onto the mixture, then fold it in using a rubber spatula.
Divide the batter between the two prepared ramekins and place them on a baking sheet. Bake the cakes until the edges are slightly puffed and set and the centers are just barely set, about 12 minutes.
Remove the cakes from the oven and let rest for 1 minute. Run a paring knife around each ramekin, then invert each cake onto a plate. Top the cakes with raspberries and dust with confectioners’ sugar. Serve immediately.
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Kardea Brown's Molten Chocolate Cakes | Delicious Miss Brown | Food Network
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This made-from-scratch homemade CREOLE SPICE CAKE is soft, moist, and loaded with bold and delicious fall flavor. This cake is only made during the Christmas season and is typically served as a treat to Santa Claus or Papa Noel as Cajuns and Creoles call him. SPIKED HOT COCOA is served along side this delicious treat.
Give this good luvin from the oven recipe for CREOLE SPICE CAKE AND SPIKED HOT COCOA a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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2 -1/4 cups ALL PURPOSE FLOUR
2 cups CONFECTIONARY SUGAR
2/3 cup VEGETABLE OIL
8 tablespoons SALTED BUTTER, melted
3 large EGGS
3-1/4 teaspoons GROUND CINNAMON
3 teaspoons ground NUTMEG
1 teaspoon ground ALL SPICE
1 teaspoon GROUND MACE
1/4 teaspoon BAKING SODA
2-1/2 teaspoons (good quality)COCOA POWDER
1/8 teaspoon ESPRESSO GRANULES
1/4 teaspoon TABLE SALT
1 cup BUTTERMILK
2 teaspoons VANILLA EXTRACT
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1/4 cup unsweetened COCOA POWDER
1/3 – 1/2 cup GRANULATED CANE SUGAR
1/2 cup EVAPORATED MILK
1/4 teaspoon TABLE SALT
2-3 tablespoons RUMCHATA
Quick and Easy Steam rice cake recipe/Soft and Fluffy Steam rice cake
Ingredients;
2 cups rice flour
3/4 cup sugar
1 & 3/4 cups milk
2 tsp baking powder
1 tbsp vegetable oil
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