Philadelphia Red Cake recipe

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Ingredients

1 ½ cups white sugar
½ cup butter
3 eggs
½ cup milk
1 ½ teaspoons fresh lemon juice
½ cup water
¼ cup unsweetened cocoa powder
1 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon vanilla extract

Nutrition Info

309.1 calories
carbohydrate: 48.7 g
cholesterol: 81.2 mg
fat: 11.4 g
fiber: 1.1 g
protein: 4.6 g
saturatedFat: 6.6 g
servingSize: -
sodium: 218.5 mg
sugar: 30.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.

  2. In a small bowl, mix together the milk and the lemon juice or vinegar. Set aside.

  3. Cream together the butter or margarine and the sugar. Separate the eggs, keeping two of the whites and all of the yolks. Beat the egg yolks.

  4. Dissolve the cocoa in the hot water.

  5. Add the soured milk mixture, the yolks, the cocoa, and the vanilla to the creamed mixture. Add the flour and soda. Beat at a low speed for 2 to 3 minutes.

  6. Beat 2 of the egg whites to stiff peaks. Fold the beaten egg whites into the batter and pour into a greased loaf pan.

  7. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

Recipe Yield

1 - 8x4 inch loaf pan

Recipe Note

Using lemon juice to sour milk in this recipe helps make this chocolate cake very moist and flavorful.

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