Press Herald writer Gillian Graham learned to sour milk from her grandmother, who added 1 teaspoon white vinegar to each cup of milk; this trick also works with lemon juice. She baked the cake in two 8-inch round vintage Pyrex cake pans that were greased and floured.

11/2 cup sugar

1/2 cup lard or butter

1 cup sour milk

21/2 cups sifted flour

Pinch of salt

2 tsp baking soda (level)

1 tsp vanilla

1/2 cup cocoa

1/2 cup boiling water

Cream sugar and butter. In separate bowl, mix together flour, salt and soda. Add flour mixture and milk to butter mixture.

In small bowl, stir vanilla and cocoa into 1/2 cup boiling water. Add to batter. Mix in electric mixer for 3 minutes.

Bake at 375 degrees for 20 to 25 minutes.

BROWN SUGAR-COCONUT FROSTING:  This recipe included no details about what kind of coconut to use nor instructions for making the frosting. Press Herald writer Gillian Graham used dried coconut flakes. She whipped the first three ingredients together, then added the coconut. She also doubled the recipe to frost a two-layer cake.

1 quarter pound margarine

1/4 cup canned milk (evaporated milk)

3/4 cup brown sugar

1 cup coconut

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