1 1/2 c Sugar
1 c Butter or butter substitute
1 ts Baking soda
1/2 c Cocoa
1/4 ts Salt
3 Eggs
1 c Sour milk
2 c Cake flour
1/2 c Chopped raisins
1/2 c Chopped nuts
Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour,
measure, and sift with baking soda and salt. Combine sifted dry
ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup
sour milk with cocoa and heat over hot water until cocoa is melted.
Cool. Add to cake batter. Add raisins, which have been dredged in 2
tablespoons of the flour, and nuts. Mix thoroughly. Fold in stiffly
beaten egg whites. Pour into well-oiled layer cake pans. Bake in
moderate oven (375 F) about 25 minutes. Ice with mahogany icing.
Mrs. R.B. Bumgartner, Adona, AR.
Yields
6 Servings
