Cajun and Creole Recipes
Doberge Cajun Layer Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 teaspoons butter
- 1 1/2 cups granulated sugar
- 3 eggs, separated, whites beaten until stiff
- 1 cup buttermilk
- 2 squares unsweetened chocolate, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Filling
- 2 1/2 cups evaporated milk
- 2 squares semi-sweet chocolate
- 1 1/4 cups granulated sugar
- 5 tablespoons all-purpose flour
- 4 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Frosting
- 1 1/4 cups granulated sugar
- 1 cup evaporated milk
- 2 squares unsweetened chocolate
- 4 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
Cake
- Heat oven to 300 degrees F. Grease and flour two 9 inch round cake pans.
- Separate the eggs and beat the whites until stiff.
- Sift the flour, baking soda, and salt together.
- Cream the butter and sugar in another bowl. Add egg yolks. Alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating for about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts.
- Bake for 45 minutes or until done.
- After the cake cools, split each layer in half to make 4 thin layers.
Filling
- Melt the chocolate in a double boiler with the milk. Add the sugar and flour, and stir over medium until thick. Add 4 egg yolks all at once and stir rapidly. Cook for 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
Frosting
- Boil the sugar and milk together, stirring constantly. Reduce heat and simmer for 6 minutes without stirring.
- Remove from heat and drop in chocolate.
- Add the butter and vanilla extract and return to medium low heat, cooking for 1 or 2 minutes.
- Cool in refrigerator.
- Beat thoroughly and then spread over the top and sides of the cake.
Attribution
Posted by Rudy2 at Recipe Goldmine 10/7/2001 7:10 am.