***Moved from my old Blogger blog***

A few weeks ago I happened in an antique store that had many wonderful things. One thing that I’ve been really loving is a 1942 Boston Cooking School Cookbook by Fannie Farmer. I tried a sour cream chocolate cake the other day and it was really scrumptious. The results were very nice but the only trouble was the vague directions…which seems to be the way with vintage and antique cookbooks. Below is the recipe with the assumptions I used (and clarifications for modern bakers) in brackets.

Sour Cream Chocolate Cake

1 cup thick sour cream
1 cup sugar
1 tablespoon butter, melted
1-1/2 cups flour
2/3 cup cocoa
1 teaspoon [baking] soda
1/2 teaspoon salt
3 eggs [I used jumbo]
1 tablespoon vanilla

Mix cream and sugar, add butter and flour sifted with cocoa, [baking] soda, and salt. Beat in eggs, unbeaten [I used my electric mixer and put in the eggs to mix without beating them first. Meaning I letter the mixer beat them up while mixing them in. I beat on the highest speed for a minute or two to help give the cake more structure than a hand beating could give.] Add vanilla and bake [I did 350 degrees F in a buttered 9 inch square pan for about 30 minutes or maybe a little more.]. Frost [I sprinkled powdered sugar on the top instead of frosting it. The cake wasn't very sweet and not dry at all.]

Enjoy!