Reviewed: Dec. 4, 2009

Sorry, I just don't see it. I thought this was terribly lacking in any flavor and dry. It was edible (hence a 2 instead of 1), but it almost wasn't worth eating. I noticed people adding more cocoa, but I'm not a chocolate freak and prefer the more subtle flavor of just a bit of cocoa, so I don't see that as a solution.

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

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!

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HEIDI88

Cooking Level: Intermediate

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Sep. 5, 2008

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.

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Rosa-Lee

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Reviewed: Jun. 15, 2007

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.

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Annie_Luvs_2_cook

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

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. :-)

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Reviewer:

TEZERACT

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Reviewed: Apr. 14, 2005

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".

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CLICKERT

Cooking Level: Expert

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Apr. 11, 2005

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!

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Reviewer:

Whrenwraith

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Liverpool, Merseyside, England, U.K.

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Reviewed: Sep. 27, 2004

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!

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