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Hazel Hammaker Chocolate Cake Recipe

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This recipe for Hazel Hammaker Chocolate Cake, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Keith Slater

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour - sifted and measured
2 cups sugar
teaspoon salt
2 sticks butter
1 cup water
3 tablespoons cocoa
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
cup sour milk
*Instructions to make exactly 1 cup of sour milk: Put 1 tablespoon of lemon juice in a measuring cup and fill it up with milk until you get to the 1 cup mark. Let the mixture sit for 5 minutes so it can become soured and it's ready to use.

Topping:
1 stick butter
3 tablespoons cocoa
6 tablespoons regular (not sour) milk
cup nuts
cup coconut
1 package powdered sugar

Directions:
Directions:
Preheat oven to 350 degrees.
Grease and flour 2 8-inch round pans or a 9 x 13 pan.
Sift flour, sugar and salt together into a large bowl.
Use a saucepan to cook butter, water and cocoa. Bring mixture to a boil. Turn off the heat.
In a different bowl, mix the eggs, baking soda, cinnamon, vanilla and sour milk together.
Pour the cooked ingredients over the flour mixture; stir until combined..
Add the flour mixture to the egg mixture. Stir again.
Pour batter into prepared pans, Bake 20 to 30 minutes. Check to make sure that cakes are done.
Cool completely.

Mix all of the topping ingredients together. Add topping to the cake once it is cold.

Personal Notes:
Personal Notes:
Uncle Keith's favorite boyhood dessert.

 

 

 

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