The Most Popular Cake in America Cake

The Most Popular Cake in America Cake

11

"My grandmother's best friend, Garnet Connor, used to make this cake a very long time ago."
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Ingredients

servings 190 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square cake pan.
  2. Beat egg until light. Gradually add sugar, lard, milk and baking soda.
  3. Sift together flour, cocoa, salt and baking powder. Add to batter and mix in. Add vanilla.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into cake comes out clean.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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 al...

Most helpful critical review

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 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 al...

Mrs. Maman,Very easy to make though I did use shortening (not lard).My family loved it. Great texture and flavor.

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 hav...

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...

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...

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...

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...

This cake isn't bad. Bf told me to use up what I had in making a bday cake, so I chose this since we have some mik that's going bad. It tastes okay, but it's nothing special. Bf did seem to l...