Creole Mexican Chocolate Cake

Serves 8
(Adapted from Rosalie Murphy’s The Quick Adobe Cookbook
Dell Publishing, 1988)

366021 cup sour cream
1 1/2 cup sugar
1/4 cup milk
2 cup flour
1/4 tsp sea salt
1 tsp baking soda
2 eggs, beaten
4 squares (4 oz) unsweetened chocolate
1/2 cup hot water

8 oz cream cheese
2 squares (2 oz) unsweetened chocolate
1/8 cup milk
3/4 cup powdered sugar
1 cup pecan halves

Directions for Cake
1 Preheat oven 350 F
2 Mix sour cream, 1 1/2 cup sugar and milk in a large bowl
3 Sift in flour, salt, baking soda
4 Stir in eggs
5 Melt the chocolate in water and stir into flour mixture
6 Pour into a greased & floured oblong pan—8 1/2”x14”
7 Bake for 40 minutes or until a toothpick comes out clean.
8 Let cool until sides shrink from pan (10 minutes)

Preparations for the Frosting
9 Mash cream cheese until soft
10 Melt chocolate in milk over low heat
11 Mix with cream cheese and add enough powdered sugar to thicken the icing.
12 Spread over entire cake with a knife and cover top
with pecan halves


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