---------- Recipe via Meal-Master (tm) v8.05
       Title: Creole Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 1 servings
       2 c  Flour
       2 c  Sugar
     1/2 c  Buttermilk
       1 ts Soad
       1 c  Butter or margarine
       3 tb Cocoa
       1 c  Water
       2    Eggs
     2/3 c  Sugar
     1/2 c  Evaporated milk
       2    Egg yolks
     1/3 c  Shortening
     1/2 ts Vanilla
     1/2 c  Flaked coconut
       1 c  Pecan; chopped
     1/2 c  Heavy cream; chilled
       6 oz Chocolate chips
     1/2 c  Sour cream
       1 ds Salt
   Cake:  Preheat oven to 350 degrees.  Grease and flour a
   9x13-inch baking pan or two 8-8x2-inch square cake pans.
   In a small saucepan combine water, cocoa and butter,
   stirring over low heat to melt.  in small bowl mix
   buttermilk, soda and eggs.  Add to flour and sugar, mix
   well. Add chocolate mixture and milk.  Bake 30 to 35
   minutes.  Cook in pan and turn out onto rack. When cool,
   split cake lengthwise.  Place bottom on cake plate.
   Filling:  In saucepan combine sugar, evaporated milk, egg
   yolks and shortening.  Cook and stir over medium heat until
   mixture comes to a boil. Remove from heat.  Stir in
   vanilla, coconut and pecans.  Cool. Spread over cake.  In
   small bowl beat cream until stiff.  Spoon over filling.
   Place cake layer on top.
   Frosting:  Melt chocolate pieces in top of double broiler
   over hot water.  Remove from heat.  Stir in sour cream and
   salt.  With wooden spoon, beat until smooth.  Cool 5
   minutes until spreading consistency. Frost top and sides of
   cakes.  Refrigerate one hour before serving.
   Second place winner recipe in the Press-Courier Ninth
   Annual Cookbook Contest in Oxnard, CA, dated September 28,
   1982.  Formatted by Mary Wilson, BWVB02B.