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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grandma Parkinson's Prize Chocolate Cake Recipe

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This recipe for Grandma Parkinson's Prize Chocolate Cake, by , is from Recipes from the Heart , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gina Baird


1 cup shortening or margarine
2 cups sugar
5 eggs
4 1 ounce squares unsweetened chocolate, melted
1 cup chopped nuts
1/2 tsp salt
1 tsp soda
1 cup sour milk or buttermilk
2 tsp vanilla
2 1/2 cups flour

Cream sugar ans shortening well; add sugar. Add eggs, one at a time, beating well after each addition. Add chocolate; mix well. Add sifted dry ingredients alternately with milk and vanilla; stir in nuts. Pour batter into 3 waxed paper lined 9 inch round cake pans or into a 13 x 9 inch cake pan. There may be enough batter to make a small 8 x 8 inch cake or 12 cupcakes. Bake at 350 degree oven for 30 minutes. You may grease and flour pans instead of using wax paper. Frost with Fudge Frosting or German Chocolate Cake frosting. This recipe is from my mother, Earlene Parkinson, Rexburg, ID.

Sour milk can be made by adding a small amount of vinegar or lemon juice to milk. 1 square of unsweetened chocolate can be substituted with 3 level T of cocoa plus 1 T shortening (liquid of solid butter or margarine will work)




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