"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Ethel Buller's Sour Cream Devil's Food Cake, by Gene Buller Christie, is from Abundance,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c sour cream 2 eggs 2 cups sugar 1/2 c cocoa 1/2 c hot water 1 heaping tsp soda 1 tsp vanilla 2-1/2 c flour
Beat eggs very well. Add sugar gradually and beat thoroughly. Add remaining ingredients. Mix well. Put in 350-degree oven and bake until a tooth pick inserted into the middle of the cake comes out clean.
This was a stand-by cake made with good old cream, soured after it had been separated in the old milk/cream separater. I've made it since, but it never tates the same with the cultured sour cream.
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