Recipes from Cajun Country :: Cajun Desserts
Posted by Rudy2 at recipegoldmine.com 10/7/2001 7:10 am
The cake
2 c. flour
1 tsp. baking soda
1 tsp. salt
10 tsp. butter
1 1/2 (one and one-half) c. sugar
3 eggs, separated, whites beaten until stiff
1 c. buttermilk
2 square or rectangles unsweetened chocolate, melted
2 tsp. vanilla extract
1/2 tsp. almond extract
Preheat oven to 300 degrees fahrenheit. Grease and flour two 9-in. round cake pans.
Separate the eggs and beat the whites till 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 about 3 mins. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 mins. or until done. After the cake cools, split each layer in half to make 4 thin layers.
The filling
2 1/2 (two and a half) c. evaporated milk
2 square or rectangles semi-sweet chocolate
1 1/4 (one and one-fourth) c. sugar
5 Tbsp. flour
4 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
1/2 tsp. almond extract
Melt the chocolate in a double boiler with the milk. Add the sugar and flour, and stir over med. until thick. Add 4 egg yolks all at once and stir rapidly. Cook 2 or 3 mins. 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.
The frosting
1 1/4 (one and one-fourth) c. sugar
1 c. evaporated milk
2 square or rectangles unsweetened chocolate
4 Tbsp. butter
1 tsp. vanilla extract
Boil the sugar and milk together, stirring constantly. Reduce heat and simmer for 6 mins. without stirring. Remove from heat and drop in chocolate. Add the butter and vanilla and return to med. low heat, cooking 1 or 2 mins. Cool in refrigerator. Beat thoroughly and then spread over the top and sides of the cake.
