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This cake uses sour milk that would otherwise be thrown out. You'd never know it, though! It's moist, delicious, and easy to make.

Anonymous

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
1 9x13-inch cake
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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 the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

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  • Cream sugar and butter together in a large bowl. Beat in eggs, cocoa powder, cinnamon, and cloves. Add flour alternately with soured milk, stirring batter until smooth. Fold in raisins. Dissolve baking soda in boiling water and add to the batter. Pour batter into the prepared baking dish.

  • Bake in the preheated oven until a skewer inserted into the center comes out clean, 30 to 35 minutes. Cool before slicing.

Cook's Notes:

Use whatever you have in your pantry. Instead of raisins, you could use chocolate chips, chopped nuts, or a combination.

You can bake in a smaller dish for a thicker cake; simply fill the baking dish no more than 2/3 full and adjust baking time as needed.

If you don't have soured milk, make your own by adding 2 teaspoons of lemon juice or vinegar to milk and letting it sit for 5 minutes before using in the recipe.

Nutrition Facts

224 calories; protein 3.9g; carbohydrates 32.7g; fat 9.2g; cholesterol 53mg; sodium 127.3mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2020
I haven't made it recently but this is basically the recipe for my mother's signature chocolate cake. As a child growing up on a hard-scrabble 160 acre homestead farm and beginning marriage during the depths of the Great Depression, she learned early to "waste not." She died in 2008 at age 95. Her chocolate cake with clabbered milk was one of her ways of using up everything. No raisins in her cake and she was a little heavier on the cocoa. She also added a small amount of red food color to make it darker. The daughters-in-law and granddaughters have tried to match Mom but they just can't quite emulate her magic. In her later years she added a simple powdered sugar frosting as a finishing touch. I commented once that I never remembered her putting frosting on the cake when I was growing up. In those years she was cooking for a husband and two growing sons, so she explained it quite simply, "They never lasted that long." Thanks for triggering a great memory. Galen Read More
(2)

Most helpful critical review

Rating: 3 stars
05/17/2020
It was OK, but mine seemed a little dry & not very flavorful. It seemed like a lot of effort just to keep from throwing away one cup of milk. I doubt that I will make it again, but maybe with some tweaking it could be a 5 star recipe. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/11/2020
I haven't made it recently but this is basically the recipe for my mother's signature chocolate cake. As a child growing up on a hard-scrabble 160 acre homestead farm and beginning marriage during the depths of the Great Depression, she learned early to "waste not." She died in 2008 at age 95. Her chocolate cake with clabbered milk was one of her ways of using up everything. No raisins in her cake and she was a little heavier on the cocoa. She also added a small amount of red food color to make it darker. The daughters-in-law and granddaughters have tried to match Mom but they just can't quite emulate her magic. In her later years she added a simple powdered sugar frosting as a finishing touch. I commented once that I never remembered her putting frosting on the cake when I was growing up. In those years she was cooking for a husband and two growing sons, so she explained it quite simply, "They never lasted that long." Thanks for triggering a great memory. Galen Read More
(2)
Rating: 3 stars
05/17/2020
It was OK, but mine seemed a little dry & not very flavorful. It seemed like a lot of effort just to keep from throwing away one cup of milk. I doubt that I will make it again, but maybe with some tweaking it could be a 5 star recipe. Read More
Rating: 4 stars
05/11/2020
I really like this cake! It was easy to make. The only problem was that it needs more flavor! Read More
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Rating: 5 stars
04/30/2020
This is a lovely cake, perfect with coffee! I love that it saves milk that would otherwise be poured down the drain. Thanks for the great idea! Read More