Creole cake #2

Yield: 12 Servings

Measure 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

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, .

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