Sour Cream Chocolate Cake
From The Wilson cook book, 1941
Presented as published in 1941. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3204Calories
45 gProtein
467 gCarbs
130 gFat
Full nutrition (34 nutrients)
Calories3204 kcal
Protein45 g
Carbohydrates467 g
Fiber12 g
Sugars303 g
Total Fat130 g
Saturated Fat66 g
Monounsaturated Fat26 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol242 mg
Sodium656 mg
Potassium898 mg
Calcium233 mg
Iron23 mg
Magnesium230 mg
Phosphorus511 mg
Zinc7.1 mg
Copper2.1 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate346 mcg
Choline44 mg
Caffeine45 mg
Water384 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.
Sour Cream Chocolate Cake 3 ege yolks 1 cup thick sour cream 1% cups sugar 2 1-0oz. squares unsweetened chocolate 4% cup hot water 1 teaspoon vanilla 13%, cups Swans Down cake flour 14 teaspoon salt 1 teaspoon soda 3 stiffly beaten egg whites
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