Creole Cake
By Vernice Harper at The Village of Oakland Woods
Ingredients:
2 C sugar
1/2 C cocoa
2 C flour
1 tsp baking soda
1/2 C buttermilk
2 Eggs
1/2 C vegetable oil
1 Tbsp vanilla
1 C boiling water
Directions:
Preheat the 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 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 the cake is baking, mix ingredients for frosting.
As soon as the cake is done, remove from the oven and spread frosting evenly over the cake. Place under broiler for 1 to 2 minutes or until mixture begins to brown. Let cool before cutting.
Frosting:
2/3 C evaporated milk
1/4 C margarine, melted
3/4 C chopped pecans
1 C angel flake coconut
1 1/2 C brown sugar, packed
1 tsp vanilla
