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Sourdough Chocolate Cake
SUBMITTED BY:
Sally
PHOTO BY:
countygirl28
"Delicious milk chocolate taste."
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
Original recipe yield 9 x 13 inch cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2/3 cup shortening
1 2/3 cups white sugar
3 eggs
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup sourdough starter
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup cold water
1 teaspoon vanilla extract
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DIRECTIONS
Sift together flour, cocoa, soda, baking powder, and salt.
Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.
FOOTNOTE
Here is the recipe for Sourdough Starter.
sourdough starter
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REVIEWS
Reviewed on Mar. 9, 2003 by GABPCO
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GABPCO
Mar. 9, 2003
My husband absolutely loves this cake! We took one of the reviewers suggestions on keeping it in the fridge and that makes it even better. Thanks!
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9 users found this review helpful
My husband absolutely loves this cake! We took one of the reviewers suggestions on keeping it...
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Reviewed on Jul. 1, 2008 by Sofia
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Sofia
Jul. 1, 2008
I loved the recipe with a few alterations. instead of one cup of water i added a cup of buttermilk, to enhance the sourdough flavor and make it richer. adding half unsweetened chocolate and half chocolate instant jello powder made it stick together better and made it a little sweeter, both good things. all in all, a big hit
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6 users found this review helpful
I loved the recipe with a few alterations. instead of one cup of water i added a cup of...
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Reviewed on Feb. 14, 2005 by Miss Molly
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Miss Molly
Feb. 14, 2005
I made some changes to try to avoid a dry cake. I used a whole cup of shortening (trans fat-free) and added a half cup of half and half. There is surprisingly little liquid in the original recipe, which is probably why people found it dry. My changes did make it moist, but this cake has a very fine crumb which makes it fall apart easily. I think next time I will add some instant chocolate pudding to deepend the chocolate flavor and see if it helps the crumbs hold together. The flavor was great and I frosted it with chocolate cream cheese frosting for Valentines Day. I will use this recipe again, but continue to tweek it until I get exactly what I want. A great start though, thanks Sally!
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6 users found this review helpful
I made some changes to try to avoid a dry cake. I used a whole cup of shortening (trans...
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Reviewed on Mar. 9, 2003 by MISSYNAY96
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MISSYNAY96
Mar. 9, 2003
I *LOVE* this cake! It is delicious with a wonderful texture. I like it refrigerated.
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3 users found this review helpful
I *LOVE* this cake! It is delicious with a wonderful texture. I like it refrigerated.
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Reviewed on Nov. 2, 2008 by
tat2whttrsh
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tat2whttrsh
Nov. 2, 2008
This didn't work out for me at all, and I really followed the recipe. I don't know why it turned out so dry. I doubt I'll make this again.
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2 users found this review helpful
This didn't work out for me at all, and I really followed the recipe. I don't know why it...
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Reviewed on May 29, 2008 by
countygirl28
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countygirl28
May 29, 2008
I didn't even know you could make cake with a sourdough starter until this recipe! This turned out good. I did follow others advice and added a small package of chocolate pudding. This was plenty chocolaty for us and did not see dry. I topped it with cream cheese frosting and that made it almost perfect! I will make this again. Thanks for sharing!
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2 users found this review helpful
I didn't even know you could make cake with a sourdough starter until this recipe! This turned...
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Reviewed on Oct. 6, 2008 by
bbjork
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bbjork
Oct. 6, 2008
People complained of a dry cake and not enough chocolate flavor, so to remedy that I substitued canola oil for the shortening, used approximately a whole cup of baking cocoa, added a package of chocolate pudding, added 1-2 T (or more, not sure how much I put in) of instant coffee granuales to enhance the chocolate flavor. Cake was EXCELLENT. Was very moist and good chocolately flavor.
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1 user found this review helpful
People complained of a dry cake and not enough chocolate flavor, so to remedy that I...
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Reviewed on Feb. 24, 2008 by RJP815
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RJP815
Feb. 24, 2008
I worried about the other reviewers' comments about being dry, so I did the following: *I used 1 FULL cup shortening (I used butter flavored Crisco) *I added about 1/4+cup more water than called for I cooked it in a bundt pan and topped with cream cheese frosting...wow! I would send a photo, but it has already been polished off by my children. Can't even tell that it is made with sourdough! I will make this one again. Especially pretty as a gift or for a luncheon...
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1 user found this review helpful
I worried about the other reviewers' comments about being dry, so I did the following: *I used...
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Reviewed on Aug. 29, 2002 by
LAURIE K
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LAURIE K
Aug. 29, 2002
fine texture and flavor. A hit with the kids(6 and 12).
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1 user found this review helpful
fine texture and flavor. A hit with the kids(6 and 12).
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Reviewed on Oct. 10, 2008 by
SPEARL20
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SPEARL20
Oct. 10, 2008
Per other reviews, I used canola oil, decreased flour a tad, added more cocoa, used buttermilk in place of water. This makes a nice tall cake... and the batter tastes tangy and amazing!
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0 users found this review helpful