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Creole Cake


this is one of those recipes that has been around for a long, long time. i remember one of my aunt's making this recipe when i was a little girl. it brings back memories. the cake gets moister and more delicious after sitting for 24 hours.

Time: 60 minutes


  • preheat oven to 325 degrees
  • mix sugar , cocoa , flour and baking soda until well blended
  • add 2 eggs , milk , oil and vanilla , mix well
  • slowly add the boiling water while mixing with mixer at low speed
  • mixture will be very thin
  • pour into a greased and floured 9 x 13 inch pan
  • bake for 30 to 35 minutes
  • while cake is baking mix ingredients for frosting
  • as soon as cake is done , remove from oven and spread frosting evenly over cake
  • place under broiler for 1 to 2 minutes or until mixture begins to brown
  • let cool before cutting

creole cake image

Number Of Ingredients: 14


  1. sugar
  2. cocoa
  3. flour
  4. baking soda
  5. buttermilk
  6. eggs
  7. vegetable oil
  8. vanilla
  9. boiling water
  10. evaporated milk
  11. margarine
  12. pecans
  13. angel flake coconut
  14. brown sugar


Recipe From

Yield 16 servings


  • Step 1: Preheat oven to 350 degrees. Sift flour with baking soda into large bowl. Grease and flour two 9 X 8 X 2 inch square cake pans. Step 2: To flour mixture, add 2 cups sugar, the eggs, sour milk, and1 teaspoon vanilla extract; mix with wooden spoon. Stir in cooled chocolate JUST to combine. Quickly turn into prepared pans; bake 30 to 35 minutes, until surface springs back when pressed with finger. Step 3: Cool in pans 5 minutes. Carefully loosen sides with spatula. Turnout on racks; cool. MAKE FILLING: In a small saucepan, combine milk, sugar, and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Step 4: Cook, stirring, until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely. In a small bowl, beat cream with rotary beater JUST until stiff. On plates, place layer, top side down; spread with filling, then whipped cream. Top with second layer. Step 5: MAKE FROSTING: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes, until frosting is of spreading consistency. Step 6: With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover sides. TO SERVE: With sharp thin knife, mark top of cake into 4 quarters; then cut each quarter into 4 slices.


Number Of Ingredients: 25


  • CAKE:
  • 2 cups un-sifted all purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup butter/margarine
  • 1/2 cup salad oil
  • 3 squares unsweetened chocolate
  • 1 cup water
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup sour milk *
  • 1 teaspoon vanilla extract
  • *NOTE-place 1 1/2 teaspoons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup.
  • 1 (5.3 ounce) can evaporated milk
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/4 cup chopped seedless raisins
  • 1/2 cup chopped dates
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chilled heavy cream
  • 1 (6 ounce) package semisweet chocolate pieces
  • 1/2 cup sour cream
  • dash salt


Recipe by Mahatma® and Carolina® Rice, Houston, TX

Recipe From

Provided by Taste of Home

Time 50m

Yield 18


  • Preheat oven to 375°. Coat 18 regular-size muffin cups with nonstick cooking spray; set aside., Prepare rice according to package directions. In medium saucepan, melt butter over medium heat; add onions, celery and bell peppers and saute 5 minutes. Remove from heat; stir in bread crumbs, Creole seasoning and shrimp. Stir in eggs. Fold in rice until all ingredients are incorporated. , Spoon mixture into muffin cups until half full; flatten tops. Bake 25 minutes. Serve warm with remoulade sauce., Remoulade sauce: Mix all ingredients in a small bowl. If desired, substitute spicy brown or Dijon mustard for the Creole mustard. Refrigerate unused portion., Note: To make as an appetizer, prepare as directed using mini-muffin pans; reduce baking time to 15 minutes. Use a small ice cream scoop to portion mix. Makes 48 mini cakes.

Creole Rice Cakes image

Number Of Ingredients: 18


  • Nonstick cooking spray
  • 2 packages (5 ounces) Mahatma© or Carolina© Saffron Yellow Rice Mix
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup seasoned bread crumbs
  • 1/2 tablespoon Creole seasoning
  • 2 cups chopped cooked shrimp or crawfish
  • 4 large eggs, beaten
  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon sweet paprika
  • 1 teaspoon prepared horseradish
  • 1 teaspoon hot sauce


Experimenting in the kitchen is a passion of mine...a passion I hope to pass along to my daughter. One day I had some scallops and decided to concoct a scallop cake instead of a crab cake. This scrumptious appetizer can be prepare ahead of time. Both the cakes and aioli sauce can be made the day before, then cook the cakes just before serving. Not only will this simplify last-minute prep, but it allows the flavors to infuse into the mixture, making the dish even more yummy. My family and friends love my specialty scallop cakes.-Iisha Leftrdige-Brooks, Sacramento, California

Recipe From

Provided by Taste of Home

Time 30m

Yield 20 scallop cakes (1-1/2 cups aioli).


  • In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towel. Serve with aioli. If desired, top with additional fennel fronds.

Creole Scallop Cakes image

Number Of Ingredients: 24


  • 1 large egg, beaten
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons finely chopped sweet red pepper
  • 2 tablespoons finely chopped leek (white portion only)
  • 4 garlic cloves, minced
  • 2 tablespoons honey mustard
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon chopped fennel fronds
  • 2 teaspoons salt-free lemon-pepper seasoning
  • 1-1/2 teaspoons Creole seasoning
  • 1 pound sea scallops
  • 1 cup panko bread crumbs
  • 4 teaspoons dried parsley flakes
  • 2 teaspoons coarsely ground pepper
  • 1 cup mayonnaise
  • 1/3 cup honey mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon unsweetened apple juice
  • 1 teaspoon paprika
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon Cajun seasoning
  • 1/3 cup canola oil


Recipe From

Provided by Food Network

Time 1h45m

Yield 25 servings


  • Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
  • Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
  • Puree all ingredients in a blender.
  • Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.

Creole Crabcakes image

Number Of Ingredients: 30


  • 1 pound jumbo lump crabmeat
  • 4 cloves garlic, minced and roasted in olive oil
  • 4 ounces mayonnaise
  • Pinch chopped fresh tarragon leaves
  • Pinch fresh chopped thyme leaves
  • Dash seafood seasoning (recommended: Old Bay)
  • Salt and freshly ground black pepper
  • Breading (all-purpose flour, 3 eggs, lightly beaten with a little water, and panko bread crumbs)
  • Olive oil
  • Chipotle-Honey Mashed Potatoes with Roasted Corn, recipe follows
  • Remoulade, recipe follows
  • Thyme sprigs, for garnish
  • 5 Idaho potatoes, peeled and chopped
  • 1 cup hot cream
  • 4 ounces melted butter
  • 1 to 2 ears corn, shucked and kernels removed from cob
  • 2 tablespoons oil
  • Salt and freshly ground black pepper
  • Chipotle-Honey Puree, to desired spiciness, recipe follows
  • 1 (4 oz) can chipotle in adobo
  • 1/4 bunch cilantro leaves
  • 2 to 3 cloves garlic
  • Honey, to taste
  • 2 to 3 shallots, peeled and roughly chopped
  • 1/2 cup roughly chopped cornichons
  • 1 tablespoon capers
  • 1/4 teaspoon cayenne pepper
  • 1 cup mayonnaise
  • 1 tablespoon brandy
  • Salt and freshly ground black pepper

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