Instead of throwing away the sour milk, it is used in this cake. But you’d never know it! It is delicious, moist, and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves (Optional)
- 1 ⅔ cups all-purpose flour
- 1 cup soured milk
- ½ cup raisins
- 1 teaspoon baking soda
- 1 tablespoon boiling water
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×13-inch baking dish.
- Cream sugar and butter together in a large bowl. Beat in eggs, cocoa powder, cinnamon, and cloves. Add flour alternately with soured milk, stirring batter until smooth. Fold in raisins. Dissolve baking soda in boiling water and add to the batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, 30 to 35 minutes. Cool before slicing.
- Use whatever you have in your pantry. Instead of raisins, you could use chocolate chips, chopped nuts, or a combination.
- You can bake in a smaller dish for a thicker cake; simply fill the baking dish no more than 2/3 full and adjust baking time as needed.
- If you don’t have soured milk, make your own by adding 2 teaspoons of lemon juice or vinegar to milk and letting it sit for 5 minutes before using in the recipe.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 127 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I think the cake was delicious and my two dogs loved it too and I don’t mean that sarcastically because we share all our meals. I did make substitutions I used the Splenda substitute generic for sugar and I probably used a cup and a half instead of three-quarters of a cup. I used a bundt cake pan because it was all I had. I had no fruit to add or nuts. It was very very moist oh, oh yeah I had some almond flour that I wanted to use so I mixed it with the regular all-purpose flour. So it was so moist at first I thought it was not done all the way through but it was. I cooked it the 35 minutes. Then I sliced it in small portions and I’m freezing at the cause if I don’t oh, we will eat the whole thing within 2 days and I tried to live on a very portion control intake. I recommend it. By the way tomorrow when I have my slice I will put a tablespoon of my sugar-free instant chocolate pudding on top just so I can feel like I had some chocolate cake with icing! I have lost 25 lbs since June 4th.
It was OK, but mine seemed a little dry & not very flavorful. It seemed like a lot of effort just to keep from throwing away one cup of milk. I doubt that I will make it again, but maybe with some tweaking it could be a 5 star recipe.
This is a lovely cake, perfect with coffee! I love that it saves milk that would otherwise be poured down the drain. Thanks for the great idea!
I haven’t made it recently but this is basically the recipe for my mother’s signature chocolate cake. As a child growing up on a hard-scrabble 160 acre homestead farm and beginning marriage during the depths of the Great Depression, she learned early to “waste not.” She died in 2008 at age 95. Her chocolate cake with clabbered milk was one of her ways of using up everything. No raisins in her cake and she was a little heavier on the cocoa. She also added a small amount of red food color to make it darker. The daughters-in-law and granddaughters have tried to match Mom but they just can’t quite emulate her magic. In her later years she added a simple powdered sugar frosting as a finishing touch. I commented once that I never remembered her putting frosting on the cake when I was growing up. In those years she was cooking for a husband and two growing sons, so she explained it quite simply, “They never lasted that long.” Thanks for triggering a great memory. Galen
I really like this cake! It was easy to make. The only problem was that it needs more flavor!