Cajun and Creole Recipes
Mocha Creole Spice Cake
Ingredients
Cake
- 2 1/2 cups cake flour, sifted
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon mace
- 1/4 teaspoon cloves
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs, unbeaten
- 1/3 cup molasses
- 3/4 cup milk
Mocha Creole Frosting
- 1/3 cup butter
- 4 cups confectioners' sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (1 ounce) square unsweetened chocolate
- 1/3 cup strong coffee
Instructions
Cake
- Sift flour once, measure, add baking powder, salt and spices; then sift together 3 times.
- Cream shortening thoroughly; add sugar gradually and cream together until fluffy.
- Add eggs one at a time, beating thoroughly after each one.
- Add molasses and blend.
- Add flour alternately with milk, a small amount at a time, beating after each addition until smooth.
- Bake in 2 greased 9 inch layer pans at 375 degrees F for 25 to 30 minutes, or until done.
- Frost with Mocha Creole Frosting.
Mocha Creole Frosting
- Cream butter well; add 1 cup of the sifted confectioners' sugar gradually, blending after each addition.
- Add vanilla extract, salt and melted unsweetened chocolate. Mix well.
- Add remaining 3 cups confectioners' sugar alternately with about 1/3 cup strong coffee, until frosting is of right consistency to spread.