Ingredients Jump to Instructions ↓

  1. 2 cups 396g / 13oz Sugar - scant

  2. 6 tablespoons 90ml Cocoa powder

  3. 1/2 cup 99g / 3 1/2oz Shortening

  4. 2 Eggs - or 3 2/3 cup 157ml Sour milk

  5. 2 cups 125g / 4.4oz Flour - unsifted

  6. 2 teaspoons 10ml Baking soda

  7. 1 teaspoon 5ml Salt

  8. 1 cup 237ml Boiling water - added last

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To sour the milk, put 2 tsp. white vinegar in a one cup measure, fill with milk to the 2/3 mark, and let stand 15 minutes. Sift the sugar together with the cocoa into a large mixing bowl. Add shortening and cream. Add the eggs and mix well. Sift the flour with the soda & salt. Starting with the dry, alternate with the sour milk in adding to the batter, mixing thoroughly after each addition. Stir in the water, and then beat for a couple minutes. Batter will be thin. Bake in a greased & floured 9x13" pan in a preheated 350 degree oven until the top is firm when pressed with finger - about 35 minutes, more or less. Cool the cake completely before frosting with Quick Fudge Frosting. Posted to the BBQ-List by Paul Gustafson (Chef Paul) on 13 Dec 1998


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