The Suarez/Richard 70-year-old family creole cake is a heavenly pillow. First written down in 1975, it can only be described as a luscious chocolate delight. After decades upon decades of alterations, the perfect gâteau has emerged. The preferred icing is up to the reader, but a classic combination is a chocolate buttercream. However, if you prefer deserts that are more salty-sweet, another great option is peanut butter frosting.

Secret (now not so secret) Creole cake recipe
2 eggs
2 cups of sugar
1/2 cup cooking oil
2 tablespoons cocoa
1/2 cup buttermilk
1 teaspoon of baking soda
1/2 teaspoon of vanilla extract
2 cups flour
1 cup boiling water

Mix in order given being sure to add boiling water last. Bake in 11×16 pan for 30 min at 350°.

This recipe was originally made by Pat Richard, an icon in the eyes of the Suarez-Cabal family as well as anyone from the Coconut Grove Sailing Club. She is now retired and relaxing in Miami for many more years to come.

EMERGENCY FUTURE COLLEGE STUDENT RECIPE:

Miguel’s Five-Minute Ramen

1 packet of any kind of ramen noodles (don’t use the flavoring packet)
2-3 tablespoons of chicken or beef bouillion
1-2 cups of water
2 cloves of garlic
A dash of sesame oil
1 tablespoon of butter
3 green onions
1 egg
(Optional) Any kind of protein
(Optional) a dash of heavy whipping cream

First mince garlic and green onion, then bring water to boil. Add the beef or chicken bouillon to the water. Let that sit for a minute or two. We know that we are both hungry here, but patience is key for a flavorful snack. Add the noodles and then the garlic. Bring that to a low simmer until the noodles reach the preferred texture. Cook your egg (it can be fried, boiled, or however you like it) and add it to the pot. Lastly ,add butter, sesame oil, heavy whipping cream, and that protein. Now, you’re ready to go out into the world of college and thrive.