Pink Adobe Creole Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Delicious and very easy chocolate cake. Ingredients:
1 cup sour cream |
1-1/2 cups sugar |
1/4 cup milk |
2 cups flour |
1/4 teaspoon salt |
1 teaspoon baking soda |
2 eggs, * beaten |
4 squares or 4 ounces *unsweetened* chocolate |
1/2 cup hot water |
icing |
1 8 ounce package cream cheese, softened |
2 squares or 2 ounces unsweetened chocolate |
1/8 cup milk or cream, (i prefer cream) |
3/4 or 1 cup powdered sugar |
1 cup pecan halves |
Directions:
1. In large bowl, mix sour cream, sugar and milk with whisk
2. Sift in flour, salt and baking soda
3. STIR in the eggs
4. Melt the chocolate in water
5. Stir into the flour mixture
6. Pour into a greased and floured 9 X 13 pan, or may use an
7. 8-1/2 X 14 inch oblong pan
8. Bake for 40 minutes or until a toothpick comes out from the center clean
9. Let cool until sides shrink from pan (about 10 minutes)
10. Turn cake onto tray or serving dish*
11. ICING
12. In bowl, mash softened cream cheese until slightly blended
13. Melt chocolate in milk or cream over low heat
14. Mix into cream cheese
15. Add enough of the powdered sugar to thicken the icing for spreading
16. Spread over entire cake with a knife
17. Cover top and sides with pecan halves*
18. *May just ice in pan with pecan halves placed on top, but it is a nice presentation to serve an oblong cake covered in pecan halves
19. Delicious, enjoy! :)
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