The Times Picayune Publishing Company

Chocolate Cake a la Creole

Gateau au Chocolat a la Creole

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 1¾ Cupfuls of Flour
  • ½ Cupfuls of Sugar
  • ½ Cupful

Method

Beat the butter to a cream, and gradually add the sugar, beating constantly. When very light, add the yolks of the eggs, and beat till these are very light. Then add the milk and the Chocolate, which you will have dissolved in four tablespoonfuls of boiling water. Mix thoroughly, and add by degrees