Name: Large Chocolate Cake
Ingredients: 2 c Sugar; scant; 6 tb Cocoa powder; 1/2 c Shortening; 2 Eggs; or 3; 2/3 c Sour milk; 2 c Flour; unsifted; 2 ts Baking soda; 1 ts Salt; 1 c Boiling water; added last

When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Desserts	1	servings

INGREDIENTS

2	c	Sugar; scant
6	tb	Cocoa powder
1/2	c	Shortening
2		Eggs; or 3
2/3	c	Sour milk
2	c	Flour; unsifted
2	ts	Baking soda
1	ts	Salt
1	c	Boiling water; added last

INSTRUCTIONS

To sour the milk, put 2 tsp. white vinegar in a one cup measure, fill with
milk to the 2/3 mark, and let stand 15 minutes. Sift the sugar together
with the cocoa into a large mixing bowl. Add shortening and cream. Add the
eggs and mix well. Sift the flour with the soda & salt. Starting with the
dry, alternate with the sour milk in adding to the batter, mixing
thoroughly after each addition. Stir in the water, and then beat for a
couple minutes. Batter will be thin. Bake in a greased & floured 9x13" pan
in a preheated 350 degree oven until the top is firm when pressed with
finger - about 35 minutes, more or less.
Cool the cake completely before frosting with Quick Fudge Frosting.
NOTES : It's called "Large" because my grandma had a small recipe as well,
although not all the measurements were exactly half!
Recipe by: Laura Nelson
Posted to bbq-digest by chef.paul.g@altavista.net on Dec 13, 1998,
converted by MM_Buster v2.0l.

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