The Quirky Writer's Kitchen: The Recipes!

Sour Milk Chocolate Cake

1/2 cup butter
2 cups sugar
2 large eggs

1 cup sour milk (or add a little lemon juice or cider vinegar to sweet milk)

2-1/2 cups unbleached flour
7 tablespoons cocoa (not Dutch)
1/2 teaspoon salt
2 teaspoons baking soda dissolved in 1 cup warm water

Cake: Cream together butter and sugar. Add 2 eggs, 1 cup sour milk (add 1 tbsp vinegar to milk, if you don't have sour milk or buttermilk), flour, cocoa, salt, baking soda. Mix till well blended. Pour in greased 9 x 13 pan. (I sprayed the pan with organic olive oil spray.) Bake at 350 for 45 minutes. Test by touching top of cake; if it springs back, it's done. You can also insert a toothpick near the center, and if it comes out clean, the cake is done.

Caramel Butter Cream Frosting

Melt together 1/2 cup butter and 1 cup dark brown sugar. Bring to a boil and stir for about one minute. Add 1/4 cup. milk. Stir well and allow to cool slightly. Meanwhile, sift about 3-1/4 cups powdered sugar. Mix caramel mixture together with powdered sugar and beat well. Weather affects the frosting, so don't add all the powdered at once. Beat in each addition until you have it at a nice spreading consistency. This makes enough to frost two 8" layers, tops and sides, or one 9 x 13 pan. If you wish, you may sprinkle nuts on the top.

WARNING! Once you taste this simple frosting, you'll never be satisfied to just open a store-bought can again!

Now, I'm making some tea and cutting a square of this cake, and it's back to the keyboard for me to . . .

Write on!

Because of Christ,

Sharon