Alaskan Sourdough Chocolate Cake
This is the way most cakes were baked in Alaska in the early days before baking
powder became more common.
- 1 cup thick sourdough starter
- 1 cup granulated sugar
- 1/2 cup shortening
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 (1 ounce) squares semisweet chocolate
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 cups sifted all-purpose flour
- Prepare a cup of thick sourdough starter the night before. Let sit in a warm
- Cream sugar and shortening until light and fluffy.
- Beat in eggs, one at a time.
- Stir in sourdough starter, milk, vanilla extract, cinnamon and melted chocolate.
Beat with rotary beater 2 minutes.
- Blend salt and baking soda together until smooth.
Sprinkle over batter and fold in gently.
- Fold in flour until batter is smooth.
- Pour into 2 (8- or 9-inch) greased and floured pans.
- Bake at 350 degrees F for 25 minutes.
When done, cake will spring back when pressed lightly with fingers and will shrink
slightly from sides of pan.
- Cool and frost with your favorite frosting.