Pioneer
Never-Fail Chocolate Cake
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Prize recipe from the Port Elgin Fair — a rich, egg-free chocolate cake made with sour milk, cocoa, and soda dissolved in boiling water. The 1938 cookbook recommends it especially for winter when eggs are expensive.
Ingredients
- ½ cup shortening
- 2 cups brown sugar
- 1 cup sour milk
- ½ cup cocoa
- 2½ cups pastry flour
- ¾ teaspoon salt
- Vanilla to taste
- 1 teaspoon soda dissolved in ½ cup boiling water
Instructions
- Cream the shortening and add the sugar gradually. Combine thoroughly.
- Sift flour, cocoa, and salt together three times.
- Add the flour mixture alternately with the sour milk.
- Add the water in which the soda is dissolved and the flavoring. Beat well.
- Pour into a greased pan and bake in a moderate oven until done.