The Most Popular Cake in America Cake Recipe -
The Most Popular Cake in America Cake Recipe

The Most Popular Cake in America Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch cake Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 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. :-)

Most Helpful Critical Review
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".


13 Ratings

Apr 01, 2004

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

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!

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!

Mar 23, 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!

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.

Sep 05, 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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  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 101 mg
  • 4%

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

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