Guila Vinkenberg, Hebron, Nebraska, sends her recipe, saying, “I made this cake a couple of times a week when we were shucking corn by hand back in the 1940s and ’50s. I did chores mornings and evenings, fixed the noon meal, baked bread, cleaned chickens or ducks, and then helped shuck in the afternoon.
“Several unemployed boys helped us. We had 200 acres of corn. I also kept the school teacher as the school was close to our farm. I am now 87 years young.”
Thank you, Guila, for sharing those memories with us.
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Recipe Box: Sour Cream Chocolate Cake and More
1 1/4 cups sugar
3 teaspoons melted butter
1/4 teaspoon salt
2 teaspoons baking soda dissolved in
4 teaspoons hot water
4 teaspoons cocoa
1 1/2 cups sour cream
1 1/4 cups flour
1 teaspoon vanilla
Preheat oven to 350 F. Grease and flour 9-by-12-inch baking pan; set aside.
In bowl, combine sugar, eggs, butter and salt; beat for 3 minutes. Add dissolved baking soda and cocoa, and beat for an additional 2 minutes, until well-blended.
Add sour cream, then flour and vanilla; beat until well-blended.
Pour into prepared pan and bake for 30 to 35 minutes.
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