Return to Content

Preacher's Chocolate Cake

by in Mar 2010

Total Time: 40

This is one of Ruth Shackford's favorite cakes. She first made it when the minister of her church planned to marry ... another minister. "I had this chocolate cake recipe I really liked," she says, "and I knew that Rev. Diane Merrill liked chocolate, so I made the wedding cake from this recipe. And it's been called Preacher's Chocolate Cake ever since--even if I just make it in a sheet pan for the evening meal, maybe ice it, or top with cream or ice cream."
Preacher's Chocolate Cake

Ingredients:

  • 1 cup light-brown sugar
  • 1 cup granulated white sugar
  • 1/2 cup Crisco or softened butter, plus extra for cake pan
  • 2 beaten eggs
  • 2 cups flour, plus extra for cake pan
  • 2 teaspoons baking soda
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1/2 cup sour milk, sour cream, or yogurt
  • 1 cup boiling water
  • 1 teaspoon vanilla

Instructions:

Heat oven to 350 degrees; grease and flour a 9x13-inch cake pan (or line it with parchment paper). With your mixer on low, cream together sugars and shortening (or butter). When thoroughly mixed, add eggs, keeping the mixer going as you do so. In a separate bowl, sift together flour, baking soda, cocoa, and salt. Add dry mixture to sugar and egg mixture, keeping the mixer on low. Add sour milk (or sour cream or yogurt if you prefer). When it's well blended, stop the mixer and fold in water and vanilla by hand. Pour batter into pan. Bake 35 to 40 minutes until a sharp knife comes out clean.

Updated Friday, February 19th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Preacher’s Chocolate Cake

  1. Anonymous March 4, 2010 at 6:07 pm #

    This is a very good cake … easy to make … and not fussy … I like it because she used sour milk or sour cream. I made a fudge icing with this adding chopped pecans, no left overs.

  2. Michelle St John August 9, 2010 at 11:29 am #

    Loved the story and loved the cake. Made it exactly and it was delicious. I made a cream cheese frosting to go with it.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order