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Post by Chuckie on Nov 27, 2018 9:40:38 GMT -5
I had the bottom of a quart of milk go bad, and HATED to just throw it out! So I found an old Hershey's recipe for sour milk cake, tastes pretty good!! www.hersheys.com/kitchens/en_us/recipes/heritage-chocolate-cake.htmlIn case the link dies: Heritage Chocolate Cake
2/3 cup butter or margarine , softened 1-3/4 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk or sour milk* 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. Makes 12 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups (my milk was ALREADY sour!) CHOCOLATE FUDGE FROSTING1/3 cup butter or margarine 2/3 cup HERSHEY'S Cocoa 2-2/3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly. 2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting. CHEERS! Chuckie
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Post by cinnabar on Nov 27, 2018 10:36:54 GMT -5
Made some sour milk cakes last weeks too. Had basically cottage cheese in a jug. That would be good next time.
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Post by vaporvac on Nov 27, 2018 12:50:38 GMT -5
I just love these old-fashioned recipes. Somehow I always thought one couldn't use pasteurized milk that had gone bad. Hmmmm. I used to ALWAYS keep buttermilk going, but now it's just yogurt. Thank you for posting that yummy pic! Cinnabar, have you ever posted your recipe?
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Post by Chuckie on Nov 27, 2018 19:58:46 GMT -5
I just love these old-fashioned recipes. Somehow I always thought one couldn't use pasteurized milk that had gone bad. Hmmmm. I used to ALWAYS keep buttermilk going, but now it's just yogurt. Thank you for posting that yummy pic! Cinnabar, have you ever posted your recipe? Uhhhhhhhhh, I didn't KNOW that about pasteurized milk--my Mom always used it this way, and all eight of US survived!! I guess baking @ 350 for a half-hour "kills" the poison?... CHEERS! Chuckie
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Post by cinnabar on Nov 28, 2018 13:58:08 GMT -5
My uncle who worked for Carnation in the 60's said it wouldn't hurt to add a little lemon juice or vinegar to soured pasteurized milk for good measure. So, I do as if it was fresh milk. The Crumb cake recipe is posted, buttermilk or sour milk works for that. Also made a gingerbread with it recently.
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Post by mach12 on Nov 29, 2018 11:17:33 GMT -5
This looks great. I'm going to give it a try next time I make fried chicken. I marinate the chicken in buttermilk before frying it and always have half a quart or so of buttermilk left over so make a sour milk coffee cake with the left over buttermilk (in the jug, not the stuff I've used for marinating). Everyone loves the coffee cake but there's no one around here who'll send me to the doghouse over chocolate cake - quite the opposite I'm pretty sure.
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Post by karitx on Nov 29, 2018 13:00:13 GMT -5
I haven't tried that cake, but I've made that frosting before and I'm pretty sure I could eat the whole batch with a spoon. Maybe if I added the cake it would be a little more self-limiting.
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Post by Chuckie on Nov 30, 2018 9:52:21 GMT -5
I haven't tried that cake, but I've made that frosting before and I'm pretty sure I could eat the whole batch with a spoon. Maybe if I added the cake it would be a little more self-limiting. They call that "Chocolate Fudge Icing", and boy, they're NOT kidding! It's so RICH, it DOES taste like fudge!! And I had to add a bit more milk (maybe 1.5 TBS tops?) to get the icing to the 'spreading' thickness... CHEERS! Chuckie
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Post by nana on Dec 1, 2018 8:21:30 GMT -5
I'd heard that thing about not using spoiled pasteurized milk as well, but I think it's because the bacteria that spoil it aren't necessarily the "good" kind like in yogurt or buttermilk, so you shouldn't use it "raw". But if you're baking it, any bad bacteria will be killed, and what matters in baking is the acidity of the dairy product. Adding a bit of lemon juice sounds like a good idea, just to be on the safe side as far as the acidity goes. I'm going to try this for crock pot night one of these days. We've gone 3 weeks now and no one brought a dessert!
Of course, it will probably happen that EVERYONE will bring a dessert next time. It seems to go in waves like that.
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Post by vaporvac on Dec 1, 2018 9:37:47 GMT -5
Yes, that's what I know, but also that those pathogens are really bad for one unlike those in natural raw milk when it goes bad. (Of course, that's another story!) Perhaps the added acidity helps and I guess baking destroys them. Over here we have to be careful about that sort of thing, but fortunately buttermilk works. It's nice to not throw anything, though. I can never finish a gallon and really use it mainly for yogurt, so I started freezing it. It works out really well... or I turn it into buttermilk. THAT stays forever in the fridge. I still haven't made a cake in the well! Indian pudding and brown bread, yes... but no cake.
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