Chocolate Cake a la Creole

Gateau au Chocolat a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


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


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