Best Creole Cake Recipes

CREOLE CAKE

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 CHOCOLATE CAKE

Steps:

• Step 1: Preheat oven to 350 degrees. Sift flour with baking soda into large bowl. Grease and flour two 9 X 8 X 2 inch square cake pans. Step 2: To flour mixture, add 2 cups sugar, the eggs, sour milk, and1 teaspoon vanilla extract; 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. Step 3: Cool in pans 5 minutes. Carefully loosen sides with spatula. Turnout on racks; cool. MAKE FILLING: In a 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. Step 4: Cook, stirring, until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely. In a small bowl, beat cream with rotary beater JUST until stiff. On plates, place layer, top side down; spread with filling, then whipped cream. Top with second layer. Step 5: 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. Step 6: 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.

CREOLE CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Gradually beat the sugar into eggs, add melted butter and chocolate.
• 3. Sift flour, baking powder, salt and cinnamon twice.
• 4. Add alternately with milk.
• 5. Pour into 7 x 11 inch pan.
• 6. Bake about 25 minutes. Cool and cover with Creole Frosting.
• 7. FROSTING: Stir ingredients together. Pour over cooled caked.

CREOLE CHOCOLATE CAKE

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.

RUSSIAN CAKE (CREOLE TRIFLE

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.

ESHUN'S CREOLE CHRISTMAS CAKE

Steps:

• Combine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day. Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper. Preheat oven to 275 degrees F. Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle. Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre. Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

NANA'S CREOLE PECAN CAKE BARS

Steps:

• 1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
• 2. Sift flour, baking powder and salt together in a medium bowl.
• 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
• 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.).
• 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
• Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.
• Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

CREOLE FUDGE CAKE

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.

CREOLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease two 8-inch baking tins and line with wax paper. Combine oil, baking chocolate, and butter in a saucepan and heat just until chocolate is melted. Stir in water to combine and let cool for 15 minutes. In a large bowl combine flour and baking soda. Add in sugar, eggs, milk, and vanilla. Fold in chocolate mixture and divide batter evenly between both cake pans. Bake 30-35 minutes or until tops are springy when touched lightly. Let cakes cool for 5 minutes before inverting onto wire rack to cool completely. To make the filling mix together milk, water, and sugar in a saucepan over medium heat until sugar is dissolved. Add in dried fruits and cinnamon and stir until thickened. Add in vanilla and optional nuts and then remove from heat. To make the frosting whip the cream until stiff peaks form. Alternate filling and whipped cream to create the layer cakes. To make the frosting melt the chocolate chips in a double boiler until smooth. Stir in sour cream, salt, and cinnamon. Blend until smooth. Allow to cool before frosting cake. This cake is best served after having been refrigerated for an hour or more.