Donna Klettke, Wheatland, Missouri, offers a recipe as well as the hint to use vinegar to make sour milk. “This chocolate cake recipe,” she says, “is from the Hershey Cocoa can from more than 60 years ago. It is real moist, and a lot of times, I’ve eaten it with applesauce on top.”
MORE FROM RECIPE BOX:
Recipe Box: Sour Cream Chocolate Cake and More
Large Chocolate Cake Recipe
2/3 cup lard
2 cups white sugar
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1/2 cup cocoa dissolved in 1 cup boiling water
1 teaspoon vanilla
Grease and flour baking pans; set aside. Preheat oven to 350 F.
Beat together lard and sugar. Add eggs and beat until fluffy. Add sour milk, flour, salt and baking soda. Beat well. Stir in cocoa mixture and vanilla.
Pour into prepared pans. Bake for 30 to 35 minutes. Test cake with toothpick for doneness.
NOTE: Donna offers several baking pan options. “You can also use wax paper in bottoms of pans instead of grease and flour. You can use loaf or layer pans, or a 9-by-13-inch pan. The 9-by-13 cake takes longer to bake.”
