Creole Cake

This Creole Cake recipe is from a 1937 booklet titled Home Baked Delicacies...Enhance the Fame of the Modern Hostess.

Yield: enough frosting to cover top and sides

Ingredients

Cake

• 1 1/3 cups sifted Swans Down Cake Flour
• 1 3/4 teaspoons baking powder*
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 eggs, well beaten
• 3 tablespoons butter or other shortening, melted
• 2 squares Baker's Unsweetened Chocolate, melted
• 1/2 cup milk

Butter Frosting

• 4 tablespoons butter
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk or cream

Instructions

Cake

1. Sift flour once, measure, add baking powder and salt, and sift togther three times.
2. Beat sugar gradually into eggs; add butter and chocolate and mix well. Add flour, alternately with milk, a small amount at a time. Beat well after each addition.
3. Pour into greased pan, 8 x 8 x 2 inches.
4. Bake in moderate oven (325 degrees F) for 50 minutes.
5. Cover cooled cake with Butter Frosting.

Butter Frosting

1. Cream butter until very soft. Add sugar gradually, blending thoroughly. Add vanilla extract. Thin with milk, a drop at a time, until of right consistency to spread.

Notes

If you don't have cake flour, you can make your own from all-purpose flour.