Rich Chocolate Cake

Passed to your plate by Kristi Owen

My Great Grandmother was given this chocolate cake recipe by a friend.  It was hand written in her cookbook around 1935. Since that time, this cake has been THE favorite to all family members, friends and neighbors.  It has been served at birthday celebrations, holidays, and weddings.  My niece used 5 chocolate cakes to surround her main wedding cake. This chocolate cake recipe has been framed and given as gifts (original hand written copy). This recipe will make 3 layers, 13x9 sheet or cupcakes.  Some prefer buttercream frosting, some prefer chocolate frosting. It’s delicious anyway baked or frosted!

 

Print Recipe
Kristi Owen
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 cups sugar
  • 1 cups butter or lard
  • 1 cup sour milk
  • 2 eggs well beaten 3 eggs are better
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 1 teaspoon vanilla
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 cups sugar
  • 1 cups butter or lard
  • 1 cup sour milk
  • 2 eggs well beaten 3 eggs are better
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 1 teaspoon vanilla
Instructions
  1. Cream butter, sugar, and eggs
  2. Mix flour, cocoa, soda, and salt in separate bowl.
  3. To the batter: add a some of the dry ingredients and some of the sour milk. Do not add all at one time. You should end up with dry ingredients.
  4. After beaten well, add boiling water and vanilla.
  5. Bake 350 degrees for 35-45 min for 13x9 pan. If making eight inch layer cake, bake 20-25 minutes.
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