Creole Cake

Lorraine Odom

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 cup flour
  • 1/2 cup buttermilk
  • 2 Tbsp cocoa
  • 1 tsp vanilla
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup boiling water (mixed with the baking soda and added last)

Topping:

  • 1 cup brown sugar
  • 1 stick butter, melted
  • 1 can Angel Flake coconut
  • 1/2 cup canned milk
  • 1 cup pecans, chopped
  • 1 tsp vanilla

Combine sugar and oil and beat well. Add eggs, one at a time, and beat after each addition. Combine flour and cocoa and salt and add alternately with buttermilk. Add vanilla. Last add the boiling water poured over the baking soda. Bake in 9×13 inch pan at 350 degrees about 45 minutes or until done.

Mix the topping and pour over hot cake. Put under broiler and let simmer and bubble a minute or two. Watch closely so it doesn’t burn.





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