"My grandmother's best friend, Garnet Connor, used to make this cake a very long time ago." — Jackie
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1 1/2 cups
unsweetened cocoa powder
Mrs. Maman,Very easy to make though I did use shortening (not lard).My family loved it. Great texture and flavor.
This cake didn't rise much, was dense and firm. It's more of a chewy cake - like hot milk cake. It does have a very nice flavor though. I was looking for a more fluffy white birthday type cake. I would cream the sugar and butter instead of mixing in with egg, as the butter stayed in clumps rather than creamed...but perhaps that's what gave the cake the little "pockets".
I am so glad I found this recipe. We had gone on a vacation and I forgot to put my milk in the freezer. I don't like wasting anything and remembered that my mother used to make sour milk cake all the time. Only thing, I didn't have her recipe, and she passed quite some time ago. I prayed I would be able to find it in one my favorite places to go when I need a recipe. And, yeppers, there it was. I just love this recipe. Only thing I did didfferent was add more chocolate since that's my favorite food. And yes, I do use lard, cuz it makes it soooooooooo yummy. Just like mom's. Thank you again for posting this recipe, you're truelly heaven sent. :-)
Moist and delicious. I substitued plain yogurt for sour milk. I used 1/2 c brown and 1/2 cup white sugar and used mixed spices (cinnamon, cloves, nutmeg, etc) instead of cocoa. I also didn't have lard (?) so I used butter flavoured margarine. Took a while longer to bake but boy was it good. Lastly, I added 1/2 a pack of yeast. Made it a bit fluffier and less dense. yum!
This cake went really well once I realised I had to use my electric mixer! I made cupcakes because I didn't have a pan that size handy - they were great! I added crumbled SKOR bars to the middle of the cupcakes and topped with chocolate icing and more crumbled candy bars - DE-lightful!
A good way to use up my sour milk, but otherwise just "OK". Previous reader's suggestion to increase cocoa was good, otherwise you need to frost or have a sweet sauce to make up for the missing sweetness. Would make a good base cake for a German Chocolate cake - the coconut pecan sauce would more than make up for the sugar!
This was moist and pretty tasty. Not a "fluffy" pure white cake if that's what you're looking for. I would make it again I think.
This recipe was ok but not nearly enough chocolate for my taste and perhaps not sweet enough either. The texture was good. Others that shared it liked it well enough. I will make it again and double the amount of cocoa, add another 1/4 cup of sugar, 1/2 tsp of salt, and substitute oil for the lard.
* Percent Daily Values are based on a 2,000 calorie diet.
The Most Popular Cake in America Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 59
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