Using lemon juice to sour milk in this recipe helps make this chocolate cake very moist and flavorful.
Original recipe makes 1 – 8×4 inch loaf pan
Ingredients
1 1/2 cups white sugar
1/2 cup butter
3 eggs
1/2 cup milk
1 1/2 teaspoons fresh lemon juice
1/2 cup water
1/4 cup unsweetened cocoa powder
1 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×4 inch loaf pan.
- In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.
- Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.
- Dissolve the cocoa in the hot water.
- Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.
- Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.
Nutrition
Calories: 309 kcal
Carbohydrates: 48.7 g
Cholesterol: 89 mg
Fat: 11.4 g
Fiber: 1.1 g
Protein: 4.6 g
Sodium: 219 mg