Sourdough Chocolate Cake with

   Angel Mellow Frosting

Sourdough Chocolate Cake:

1/2 cup starter

1 cup + 2 Tablespoons milk

1 1/2 cups flour

1 cup sugar

1/2 cup shortening

1/2 teaspoon salt

1 1/2 teaspoons baking soda

2 each eggs

3 foil wrapped squares of Hershey's semi sweet Baking Chocolate (melted)

1 teaspoon vanilla

1 teaspoon cinnamon

1 cup Walnuts (Chopped)

Mix starter, milk & flour. Let stand for 3 to 5 hours in a warm place until bubbly and there is a clean sour milk smell. (Note I like to cover the sourdough mixture with glad plastic wrap while it is sitting to keep it from drying out. "This make the cake more moist"). Cream shortening, sugar, flavorings, salt & baking soda. Add eggs one at a time, beating well after each addition. Combine the sourdough mixture with the creamed mixture and melted chocolate and stir in well. Next add the walnuts and stir 300 strokes or mix at low speed until well blended. Pour into greased and floured cake pan. Bake at 350 for 25 to 30 minutes ore until done. Cool and frost.

This recipe published in a Relief Society Magazine February 1970

Angel Mellow Frosting:

My Mothers recipe! We feel this frosting really goes well with this cake

1/2 cup sugar

2 egg whites

2 Tablespoons Water

2 Cups Marshmallow cream 7 oz. (the small jar)

1/2 teaspoon vanilla

Combine sugar, egg whites and water in a double boiler. Beat with and electric or rotary beater over boiling water until soft peaks form. Add marshmallow cream, beat to stiff peaks. Remove from heat and beat in vanilla.

*Note if you don't have a double boiler you can use to pans one large pan and one a little smaller being careful not to let your frosting go swimming into the boiling water. I make this frosting this way for a while I used a clamp too hold the handles together.