|Philadelphia Red Cake|
"Using lemon juice to sour milk on this recipe enables make this chocolate cake very moist and flavorful."
- 1 half cups white sugar
- 1/2 cup butter
- 3 eggs
- half of cup milk
- 1 half teaspoons sparkling lemon juice
- half of cup water
- 1/4 cup unsweetened cocoa powder
- 1 half of cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
|Prep :||Cook : 10M||Ready in :|
- Preheat oven to 350 ranges F (175 degrees C). Grease an 8x4 inch loaf pan.
- In a small bowl, blend collectively the milk and the lemon juice or vinegar. Set apart.
- Cream collectively the butter or margarine and the sugar. Separate the eggs, preserving two of the whites and all the yolks. Beat the egg yolks.
- Dissolve the cocoa within the warm water.
- Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low pace for two to 3 mins.
- Beat 2 of the egg whites to stiff peaks. Fold the overwhelmed egg whites into the batter and pour right into a greased loaf pan.
- Bake at 350 levels F (175 degrees C) for forty five to 60 minutes.
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