Posts Tagged ‘Morganza Cake’
Every so often, when the river of life tosses you up on some strange, foreign shore, it then has the kindness to ensure that you’ve washed up near the best sort of locals (the ones that’ll point you to the best bar in town). And so it was several years ago that I was lucky enough to make the delightful acquaintance of some lovely ladies from Baton Rouge. Entrusted to make sure that my industry’s major annual conference went off without a hitch, they managed that task with aplomb and with plenty of energy to spare… which is a good thing since the Ladies know how to par-tay.
I have since had the good fortune to see the Ladies once a year or so, but thanks to the miracles of modern technology (aka Facebook) I get regular updates on their excitingly exotic (for me, at least) goings on down in Cajun country. There always seems to be a celebration or a bake sale or a huuuuge pot of pastalaya a-stir for one cause or another. It was in a post about a bake sale that mentioned a Morganza cake, and how someone should make one as it always sells out.
A cake, you say? That always sells out at Louisiana bake sales? Color me VERY interested. After a little Google-fu, I’d learned that Morganza cake, named after the town (and/or spillway) in Pointe Coupee Parish from whence it came, is a devil’s food cake with a just as devilish praline frosting. Clearly something worth further, immediate investigation. I only turned up one recipe, courtesy of the Baton Rouge Advocate, but that was enough.
Directions in my hot little hands, I made for the kitchen with all due haste. The recipe, though, did leave a few things to be desired, I thought. It called for a cake mix chocolate cake. Oh no, I think not. Pecans were “optional” and I ended up sticking a good 3c in. There was no salt either, an omission that I rectified right quick and really makes the praline sing–even if it’s not strictly traditional. Finally, I tossed a little bourbon into the mix as well… because, well, BOURBON. Duh.
Not wanting to have anything to do with a boxed mix, I turned to Dorie Greenspan for a nicely textured, well-flavored devil’s food cake. Hers gets dotted with chips and split in four before getting frosted with a marshmallow icing, but the moist, tender crumb and deeply chocolate flavor is a perfect foil for the slightly more robust but just as sweet praline frosting.
Having made this twice–once for a crowd of 50 and once for a much more reasonable potluck of eight, I can say that this one is indubitably a keeper. The refrain at the big party went something along these lines: “WHAT is this?!” in very rewardingly awed tones.
Cheers to the Ladies, and I’ll look forward to cutting them a slice real soon.