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Hazel's Chocolate Cake

"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."
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55 m servings 215 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 215 calories; 7.4 g fat; 34.4 g carbohydrates; 3.6 g protein; 16 mg cholesterol; 327 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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 adjustmen...

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...

easy to make, just a little dry. I followed reviewers advise and added more cocoa. I upped the hot water to match the cocoa amount

I really like this chocolate cake. Turned out moist and just chocolaty enough that when I put the chocolate buttercream on it balanced perfectly. I did make one small adjustment that I often mak...