CAROLINE HOLLIDAY BELLEFLEUR’S CHOCOLATE CAKE

TIME: 2 HOURS • SERVES 12
INGREDIENTS:
1 package Swansdown Chocolate Fudge Cake Mix (or Duncan Hines, if you
can’t find Swansdown anymore)
1 package (8 oz.) seedless dates
1 cup water
¾ cup sugar
2 cups confectioners’ sugar
⅛ tsp. salt
3 Tbsp. shortening
½ tsp. vanilla extract
3 Tbsp. brewed coffee
1 cup chopped pecans

I know you’ll be surprised, people of Bon Temps, that my recipe contains a mix! This has been my dark secret for many years. I’ve always driven to Clarice to make the purchase, so no one would see me. So now you know! If you’re a purist, please use your favorite chocolate cake recipe, providing it’s very moist.

Mix the cake mix and bake in a greased 9 × 13” glass pan, following the box directions.
Cook the dates, water, and sugar in a double boiler for 30–40 minutes. Spread on top of the cooled cake.

While the date mixture is cooling on the cake, mix together the confectioners’ sugar, salt, shortening, vanilla, coffee, and pecans. Spread on top of the cake. Sometimes I use pecan halves to create a pattern to make it look prettier.
From Caroline Bellefleur, as told to Charlaine Harris

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