Submitted by Paul Wolters, MD, Professor, Pulmonary Critical Care, UCSF Health
My Story
This is the go-to cake for birthdays and weddings in my family. The origin is my cousin Betty Lou. During COVID we made it several times as "comfort food".
Recipe
Total Preparation Time: 20 min
Total Cooking Time: Up to 60 minutes
Ingredients
Cake
1 cup Vegetable oil
1 cup Sour milk (1 cup milk + 1 TBSP white vinegar)
2 eggs
1 cup Sugar
2 cup All-purpose flour
½ tsp salt
1 cup Sugar
1 TBSP Baking Soda
½ cup Cocoa powder
1 tsp Vanilla
1 cup Boiling water
Frosting
4 TBSP Flour
¾ cup milk
6 TBSP Unsalted Butter at room temp
6 TBSP Vegetable shortening
¾ cup Powdered sugar
1 tsp Vanilla
2-3 tsp Almond extract
Method
In standup Mixer, mix 1 cup oil, 1 cup sour milk 2 eggs and 1 cup sugar until smooth
Then add in order: ½ tsp salt, 1 cup sugar, 2 TBSP baking soda, 1 tsp vanilla, 1/ cup cocoa, 2 cup flour, and 1 cup boiling water… Mix well
Pour batter into a greased 9x13 cake pan (or 2- greased- 10 inch round cake pans)
Bake cake at 325° F for 40-45 min (layers) or 50-60 min (9x13 pan). Remove from oven and cool
For Frosting
Cook 4 TBSP flour and ¾ cup of milk at medium heat until thick (do not brown) Then cool. This is referred to as “goop”.
Mix together 6 TBSP unsalted butter, 6 TBSP vegetable shortening, ¾ cup powdered sugar, 1 Tsp vanilla, and 2 Tsp almond extract for 5 minutes with wire whisk attachment.
Add “goop” and beat for an additional 5 minutes.
Decorate cake with frosting.
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