Diane Prather

Diane Prather

Diane Prather: Nothing better than sour cream chocolate cake

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

— Halloween will be here in a little more than a week. You might choose to use this week's recipe to make a Halloween cake.

The recipe comes from my mother, Judy Osborn. Sour cream chocolate cake was one of my mom's favorite cake recipes. I remember how she used cream separated from the milk that came from our milk cows. It was thick, indeed.

Unless you have a milk cow, you'll need to purchase some heavy table cream (not commercial sour cream) from the grocery store in order to make this cake. (See a note following the ingredient listing as to how to make sour cream.)

The ingredients for sour cream chocolate cake are: 1 cup thick sour cream, 1 cup granulated sugar, 2 eggs, pinch of salt, 1 teaspoon vanilla, 1/2 cup cocoa, 1 teaspoon soda, 1/2 cup boiling water and 1 3/4 cups bread flour.

Note: To make sour cream, put 1 tablespoon vinegar or lemon juice in a measuring cup and add enough heavy table cream to make 1 cup. I remember that my mom always added a little vinegar to the cream, whether it was sour or not.

Preheat the oven to 375 degrees. Grease and flour a 13-by-9-inch cake pan or two smaller pans.

Whip the cream until heavy. Add sugar and beat. Drop in eggs and beat thoroughly. Add salt and vanilla. In another bowl, combine the cocoa, soda and boiling water. Add to the creamed mixture. Add flour.

Bake for about 15 to 20 minutes or until the cake tests done. Cool completely before decorating.

I don't remember whether my mom used this recipe to make cupcakes. If you decide to, fill cupcake liners about 2/3 full of batter. They may not take as long to bake as the cake.

There was a sour cream frosting to go with this cake, but I can't find the recipe. I think you can purchase a ready-made sour cream frosting. Cream cheese frosting would be good, too. Color the frosting using food coloring, if desired.

To make a ghost cake. Decorate with large marshmallows that have chocolate chip eyes. A little frosting will hold the eyes in place. Or make one or more ghosts using suckers. Cover the candy part of each sucker with a white napkin. Tie with an orange or yellow ribbon. Make eyes with a marker. Trim the napkin skirt so that it won't get caught in the cake icing. Push the sucker sticks into the cake.

Send your recipes to me at PO Box 415, Craig 81626 or call me at 824-8809.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.