"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 Mom's Sour Cream Chocolate Cake, by Janet Keller, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup sugar 2 T cocoa (heaping) 1 generous cup sour cream 2 eggs (beaten) 1 cup plus 2 T flour 1 tsp soda 1 tsp vanilla 1/3 cup water
Add cocoa to sugar and blend together Add sour cream and stir Add beaten eggs and stir Sift flour and soda and add to above ingredients Beat entire mixture (I beat by hand) Add vanilla and beat again Add water and beat again Pour into a greased 8 inch by 11 inch cake pan (I do not bake in pyrex pan) Bake at 350º for 25 minutes or until toothpick come out clean. I frost after cake has cooled with the fudge frosting recipe put in by Jeannie Ries
12 or 15
This recipe has been Lloyd's favorite birthday cake for years and now he has 2 grandsons who have make it their favorite also.
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