Hazel's Chocolate Cake3 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 55 min
“Here is a recipe for a chocolate cake that uses sour milk instead of regular milk. to make sour milk, combine 1 tablespoon vinegar or lemon juice with enough milk to measure 1 cup. Let stand 10 minutes before using.” - by Christine
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix together the cocoa and hot water and set aside.
- In a large bowl, beat together the sugar and shortening until smooth. Beat in the egg and stir in the vanilla. Sift together the flour, baking soda and salt. Beat in the flour mixture alternately with the sour milk. Stir in the cocoa and water mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Amount Per Serving (12 total)
- 215 cal
- 7.4 g
- 34.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Let me start by saying that I'm a very experienced cook of 30+ years. I was looking for a low fat chocolate cake & thought I'd try this one. In my opinion this recipe needs three major adjustments: 1..." See more. Double the amount of chocolate 2. Add the chocolate mixture just before blending the flour & sour milk; the recipe instructions give no indication of WHEN to add the chocolate. This could be disastrous to a novice cook. 3. Use a 9x9 pan (9x13 is way too big, as the cake will turn out very flat) "
"This cake was ok. The recipe did not call for nearly enough chocolate, so I had to keep adding chocolate, and then it ended up being too chocolaty. The cake itself was ok, it is a rather dense cake...." See more If you try it I would double or triple (no more than that) depending on how dark you like your chocolate."
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