Yield: 6 Servings
|1 cup||Butter or butter substitute|
|1 teaspoon||Baking soda|
|1 cup||Sour milk|
|2 cups||Cake flour|
|½ cup||Chopped raisins|
|½ cup||Chopped nuts|
Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Combine sifted dry ingredients and ½ cup sour milk with first mixture. Combine ½ cup sour milk with cocoa and heat over hot water until cocoa is melted.
Cool. Add to cake batter. Add raisins, which have been dredged in 2 tablespoons of the flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. Ice with mahogany icing.
Mrs. R.B. Bumgartner, Adona, AR.