Sour Cream Chocolate Cake
From Sauer’s Happy Holstein Farm – Mt Carmel, ND – 1970’s
Ingredients
- 2 whole eggs well beaten
- ¼ cup sugar
- ½ cup soured cream* from sweet cream
- 1 ¾ cup flour
- 4 Tablespoons cocoa powder
- 2 teaspoons baking soda
- ¼ cup hot water or hot coffee
Instructions
- In a small bowl, sift together flour and cocoa.
- In a separate mixing bowl, beat eggs until fluffy. Add sugar and cream; beat together. Continue beating egg mixture while slowly adding flour and cocoa.
- Thoroughly dissolve soda in water (or coffee); add to batter and mix.
- Pour batter into a buttered and floured 9 x 13" pan. Bake at 350℉ for 40 minutes, until toothpick comes out clean.
Notes
*Cream must be sweet cream either naturally soured or with lemon juice added to sour it; cultured sour cream will not have the same results.