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Danish Chocolate Cake Recipe

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This recipe for Danish Chocolate Cake, by , is from The Blakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Johnson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup margarine (or butter)
2 cups white sugar
3/4 cup cocoa
4 well-beaten eggs
1 1/2 cup sour cream
2 tsp. baking soda
3 cups flour
2 tsp baking powder
1 tsp salt
1 1/2 cup boiling water
1 tbsp. instant coffee
1 1/2 tsp. vanilla

Directions:
Directions:
Melt the butter or margarine. Stir the sugar and cocoa together in a large mixing bowl. Add the very hot margarine (or butter) and stir well. Add the eggs and combine thoroughly. Stir the sour cream and baking soda together thoroughly until the sour cream has doubled at least. Add to the first mixture and combine thoroughly. Measure and mix together the flour, baking powder and salt. Add and mix thoroughly so that the batter is smooth. Do not over beat as it will become tough. Mix together the boiling watter, instant coffee and vanilla. Stir into batter carefully just until it is all mixed. Pour into greased pans or lined cupcake tins. Bake at 350 for 30 to 35 minutes for cakes and 15 minutes for cupcakes.

Personal Notes:
Personal Notes:
This was my mother's (Eileen/Grant) stand-by recipe that she could whip up in minutes for unexpected company or school lunch boxes. It was always a hit as it has been for me also whenever I've used it. She got it from a radio program duing the war (I think 1942) as a recipe that cut back on the use of butter, all surpluses of which were to be sent overseas to the forces. As the main butter substitute, they used sour cream. Of course, in those days the sour cream was the farm-fresh real thing, and very rich in butterfat! Today, in order ot have a cake of the quality that Mom produced, I've had to increase the butter/margarine content considerably because "store-bought" sour crem is just not rich enough. I've also doubled the recipe as it did not make a 9" x 13" cake in its original form. Doubled, it actually makes a 9" x 13" plus an 8" square pan. But the real reason I've written it up this way is because it makes a full 24 cupcakes, which I did most often as it is a very pourable batter.
I have one warning for those who try it. You MUST make it in exactly the method I've written it. I have passed this recipe on often and more than once, have been told that it did not turn out. The only conclusion I could ever come to is that they tried to take a short-cut or use their electric mixer, for I have to say it has never failed for me.

 

 

 

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