Best Lousiana Swamp Cake Recipes

LOUSIANA SWAMP CAKE

Lousiana Swamp Cake image

I got this recipe many years ago. If you like Chocolate then this is your cake.I hope you enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Time 35m

Number Of Ingredients 14

Ingredients

2 stick margarine, room temperature
4 large eggs
1 1/2 c all purpose flour
1 c chopped pecans
2 c sugar
1/2 c cocoa, unsweetened
1 can(s) coconut, sm. can
1 jar(s) marshmallow cream
ICING
1 stick margarine, room tempature
1 tsp vanilla extract
1 box powdered sugar
1/3 c cocoa
1/2 c evaporated milk

Steps:

1. Preheat oven to 350 degrees. Mix all ingredients together except marshmallow cream in a large bowl and pour in greased 9x13 pan. Bake 20-25 minutes. Remove from oven and spread on marshmallow cream immediately. Let cool completely.
2. Icing-----Blend all ingredients well with mixer. Spread on top of marshmallow cream.

THE BEST LOUISIANA CRUNCH CAKE EVER

The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

1. Preheat oven to 350 Degrees Fahrenheit.
2. Sift together cake flour, salt, baking powder and soda. Set aside.
3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
5. Mix in sour cream and vanilla extract.
6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

LOUISIANA COFFEE CAKE

Louisiana Coffee Cake image

Make and share this Louisiana Coffee Cake recipe from Food.com.

Provided by Bev I Am

Categories Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 1/4 cups powdered sugar
3 egg yolks
1 teaspoon instant espresso powder
1/3 cup cold coffee
1/3 cup whipping cream
2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups frosting (of your choice or use Coffee Buttercream Frosting)
1/2 cup pecans, coarsely chopped
2 teaspoons orange peel, freshly grated

Steps:

Pre heat oven to 350 degrees F.
Cream butter and sugar in large mixer bowl.
Add egg yolks 1 at a time, beating well after each addition.
Dissolve coffee powder in cold coffee; stir into butter mixture.
Add whipping cream; stir well until smooth.
Set aside.
Sift together flour, baking powder, baking soda and salt; sift again.
Fold flour mixture into butter mixture.
Pour into 2 floured and greased 9" cake pans.
Bake until wooden pick inserted in centers is with-drawn clean, 20-25 minutes.
Cool on wire rack.
Place 1 cake layer on serving plate.
Spread top with 1 cup of frosting.
Top with remaining layer.
Spread top of cake with 1 cup of frosting.
Sprinkle pecans and orange peel over frosting.

Nutrition Facts : Calories 641.1, Fat 31.3, SaturatedFat 12.3, Cholesterol 106.3, Sodium 434.8, Carbohydrate 86.5, Fiber 1.3, Sugar 55.2, Protein 4.7

THE BEST LOUISIANA CRUNCH CAKE EVER RECIPE - (4/5)

The Best Louisiana Crunch Cake Ever Recipe - (4/5) image

Provided by XrayKim

Number Of Ingredients 18

Ingredients

GLAZE:
3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut
3 tablespoons butter, melted
2 tablespoons heavy cream
3 cups powdered sugar
1/4 teaspoon almond extract
Pinch salt

Steps:

Preheat oven to 350°F. Sift together cake flour, salt, baking powder and soda. Set aside. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. Mix in sour cream and vanilla extract. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! Grease a bundt cake pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). While the cake is baking, with a whisk, blend all of the glaze ingredients until smooth and ready to pour over the hot cake. Drizzle glaze over the crunchy top portion of cake.