-
-
My review
Philadelphia Red Cake
Syd
"Using lemon juice to sour milk in this recipe helps make this chocolate cake very moist and flavorful."
Added to shopping list.
Go to shopping list.
Ingredients
servings 309Original recipe yields 10 servings (1 - 8x4 inch loaf pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
- In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.
- Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.
- Dissolve the cocoa in the hot water.
- Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.
- Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
1/9/2011
This cake is not a traditional Philadelphia Red Cake, Philadelphia red cakes, which are a precursor to red velvet and red devils food cake, are supposed to be almost the color of red velvet (not...