Sour Cream Devil’s Food Cake

Ingredients

• 14 cup shortening
• 14 cup thick sour cream
• 144 cups sugar
• I cup sweet milk
• I egg, unbeaten
• 134 cups wheat flour
• 3 squares melted chocolate
• I teaspoon soda
• I teaspoon vanilla
• 16 teaspoon salt

Method

1. 1

   Cream the shortening, add sugar all at once and mix with a pastry blender, then beat with a spoon.

2. 2

   Add the egg and beat thoroughly, then unsweetened chocolate and vanilla and beat again.

3. 3

   Add sour cream and milk and mix until smooth.

4. 4

   Sift the wheat flour, measure, add soda and salt and sift again into the batter.

5. 5

   Mix quickly until smooth, then beat with a spoon for one minute by the clock.

6. 6

   Pour into 2 greased layer cake pans and bake at 350° about 30 minutes.

7. 7

   Spread with any desired frosting.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 22. The excerpt below is the record exactly as published.

Sour Cream Devil’s Food Cake 14 cuP SHORTENING 14 CUP THICK SOUR CREAM 144 CUPS SUGAR I CUP SWEET MILK I EGG, UNBEATEN 134 CUPS WHEAT FLOUR 3 SQUARES MELTED CHOCOLATE I TEASPOON SODA I TEASPOON VANILLA 16 TEASPOON SALT

Cook this with the app: pantry check, scaling, and the assistant.