Recipe by Christine
"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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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)
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.
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 make to chocolate things. 1tsp pod instant coffee. It doesn't make the cake taste like coffee it just enhances the chocolate flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Hazel's Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 66
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