Sour Milk Chocolate Cake

This sour milk chocolate cake is so moist and the perfect way to get rid of sour milk.


Mom would never throw away food, back in the 1940s things were tight for money and nothing went in the garbage, she always found a way to use it.


The cake was a simply delicious treat we would all look forward to and secretly happy the milk went bad.


As the years went on sometimes we would change it up with a filling or whipped cream topping, but it tasted great plain.


Chocolate cake from scratch can be intimidating but seriously this sour milk cake is super simple and perfect every time.


If you love homemade scratch cakes also try her Vintage Chocolate-Mayonnaise Cake Recipe, it's fabulous.


Scroll down to the recipe card for this easy cake recipe and it's printable, read my other suggestions I have to make these different each time.

Grandma's Baked Custard

When I make Grandma's Baked Custard, it brings me back to the simple days of good old-fashioned desserts made with everyday pantry ingredients.


Grandma was quite creative making delicious desserts in the kitchen and this recipe brings back many fond childhood memories of her.


This 100 years old recipe is made with just 6 ingredients.


It was a great way to use up a large amount of milk we knew was going to expire soon and nothing went to waste back in the 1960s and when money was tight we used whatever we had.


The custard is done in either ramekin or in one large souffle baking dish (which I prefer) because we never had fancy dishes like those little white cups in our house in those days.


We just love her Homemade Chocolate Pudding or Grandma's Old Fashioned Banana Pudding recipes but her baked custard was the ultimate favorite comfort dessert.


I must say this is a little tricky to make if it's your first time and you must read the tips on scalding milk as the temperature must be perfect when mixing with the eggs.


Do read all the instructions first before attempting a baked custard so the results are perfect!


Once you get the hang of it, you will have mastered what is considered now a gourmet-style dessert served all over the world right in your own home.


Back growing up as a child, these were simple ingredients and we had it often, it takes a little time to bake but so worth it.


Served as is with a little cinnamon or nutmeg baked on the top or sometimes with a dollop of whipped cream and berries, it's just amazing.


Scroll through all the tips and directions before you start and print off this recipe at the end.