Yield: 1 servings
|2 cups||Sugar; scant|
|6 tablespoons||Cocoa powder|
|2||Eggs; or 3|
|⅔ cup||Sour milk|
|2 cups||Flour; unsifted|
|2 teaspoons||Baking soda|
|1 cup||Boiling water; added last|
To sour the milk, put 2 tsp. white vinegar in a one cup measure, fill with milk to the ⅔ 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.
NOTES : It's called "Large" because my grandma had a small recipe as well, although not all the measurements were exactly half! Recipe by: Laura Nelson
Posted to bbq-digest by chef.paul.g@... on Dec 13, 1998, converted by MM_Buster v2.0l.