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My review
Philadelphia Red Cake
Bob Cody
"Using lemon juice to sour milk in this recipe helps make this chocolate cake very moist and flavorful."
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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.
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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...