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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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
12
Yield:
1 - 9x13 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; protein 3.6g 7% DV; carbohydrates 34.4g 11% DV; fat 7.4g 11% DV; cholesterol 16.3mg 5% DV; sodium 326.8mg 13% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2014
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 make to chocolate things. 1tsp pod instant coffee. It doesn't make the cake taste like coffee it just enhances the chocolate flavour. Read More

Most helpful critical review

Rating: 3 stars
12/30/2007
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. 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) Read More
(13)
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/30/2007
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. 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) Read More
(13)
Rating: 2 stars
03/22/2007
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. If you try it I would double or triple (no more than that) depending on how dark you like your chocolate. Read More
(8)
Rating: 3 stars
08/22/2012
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 Read More
(1)
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Rating: 4 stars
05/03/2014
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 make to chocolate things. 1tsp pod instant coffee. It doesn't make the cake taste like coffee it just enhances the chocolate flavour. Read More