Hazel's Chocolate Cake Recipe - Allrecipes.com
Hazel's Chocolate Cake Recipe
  • READY IN 55 mins

Hazel's Chocolate Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Dec 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)

 
Mar 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.

 

4 Ratings

Aug 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

 
May 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.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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