2 c Sugar; scant
6 tb Cocoa powder
1/2 c Shortening
2 Eggs; or 3
2/3 c Sour milk
2 c Flour; unsifted
2 ts Baking soda
1 ts Salt
1 c Boiling water; added last
To sour the milk, put 2 tsp. white vinegar in a one cup measure, fill with
milk to the 2/3 mark, and let stand 15 minutes. Sift the sugar together
with the cocoa into a large mixing bowl. Add shortening and cream. Add the
eggs and mix well. Sift the flour with the soda & salt. Starting with the
dry, alternate with the sour milk in adding to the batter, mixing
thoroughly after each addition. Stir in the water, and then beat for a
couple minutes. Batter will be thin. Bake in a greased & floured 9×13″ pan
in a preheated 350 degree oven until the top is firm when pressed with
finger – about 35 minutes, more or less.
Cool the cake completely before frosting with Quick Fudge Frosting.
NOTES : It’s called “Large” because my Mom had a small recipe as well,
although not all the measurements were exactly half!
Yields
1 servings
