Prep 10 mins
Cook 30 mins
This cake is from the 40 and 50's My mother-in-law, Ruth Hinz, taught me to make this when I was newly married. It is so moist and dense--yummmy!
- 1 egg
- 1⁄2 cup cocoa
- 1⁄2 cup shortening
- 1 1⁄2 cups flour
- 1⁄2 cup sour milk (you can sour sweet milk by adding 1 tsp. vinegar)
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sugar
- 1⁄2 cup boiling water
- Put all ingredients in a bowl (don't mix till last item has been added).
- Pour into greased cake pan (can be made layer or sheet cake).
- Bake at 350°F for 30 minutes.
- When cooled spread with your favorite frosting.
This cake had the old fashioned texture of a homemade cake, which we love, and was very moist and delicious! I frosted with a chocolate cream cheese frosting that just sent it over the top for us! Thanks for such a great cake Evalyn! We will make often in the future. Into my favorites this one goes! Thanks for sharing. Becky
My kids loved this cake! So easy to make, basic ingredients, without all the preservatives in a cake mix. I frosted it with Kittencal's Chocolate Buttercream Frosting/Icing, Recipe #89207. Thanks for sharing the recipe
No no no. This struck out for me (and if you read my reviews, you will see that little ranks this low for me!) I'm sorry, but this tasted like a cheap sheet cake that can be bought at any local grocery store. I even used excellent ingredients. The batter looked lovely. The cake looked lovely. BEAUTIFUL presentation. But it was just cheap tasting and far too dense. My hubby wouldn't eat it. My daughter wouldn't eat it. My guests wouldn't finish their pieces (though they loved the whipped cream frosting I used). Bummer.