Creole cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ½ | cup | Buttermilk |
| ½ | cup | Oil |
| 2 | cups | Self-rising flour |
| 2 | tablespoons | Cocoa |
| 2 | Eggs; unbeaten | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking soda mixed with |
| 1 | cup | Boiling water |
| ¾ | Stick margarine | |
| 1 | cup | Brown sugar |
| 1 | cup | Coconut |
| ½ | cup | Evaporated milk |
| 1 | cup | Chopped pecans |
Directions
TOPPING
Combine all ingredients at one time except baking soda and water. Beat well. Add water to which baking soda is added. Mix well. Bake in two 9 inch layer cake greased pans. Bake 40 to 50 minutes in a preheated 325 degree oven. When baked add topping.
To make topping: Melt margarine; add remaining ingredients. Put on baked cakes and place under the broiler until it bubbles.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .