| 3/4 Cup Shortening |
| 1 1/2 Cups Sugar |
| 3 Eggs beaten |
| 1 3/4 Cups Flour |
| 1/2 Tsp. Baking Powder |
| 1/2 Tsp. Soda |
| 1 1/2 Tsp. Cinnamon |
| 2 Tbsps. Cocoa |
| 3/4 Cup Milk |
| 1 Tsp. Vanilla |
| 1 Tsp. Lemon Extract |
| 1/2 Cup Chopped Nuts (Toasted) From the kitchen of Sandi Smith |
Cream the shortening and add sugar gradually while creaming thoroughly. Blend in the 3 well-beaten eggs. Sift flour once before measuring. Sift flour, baking powder, soda, salt, spices, and cocoa all together and add to the creamed mixture alternately with sour milk. Blend in the flavoring and nuts. Pour out into well-greased and floured layer cake pans. Bake 30 minutes.
This recipe was found in my mother’s black cookbook. Notice there was no measurement for salt nor oven temperature. The ingredients say 3/4 Cup Milk, yet in the directions it specifies sour milk. Try it both ways and see which cake tastes best.