This recipe is from the early 20th century and needs a bit of updating. There isn't enough of a chocolate punch, but with only vinegar and baking soda for leavening, I'm worried about throwing the balance off, especially if I add cocoa powder. To really complicate the issues -- I'm living at just high enough of an altitude -- 3,000 feet -- that affects most baked goods. FYI -- The original recipe used "sour top milk" and Spry, instead of butter. (If memory serves, Spry was a Crisco competitor.)
Happily, the caramel/walnut frosting that traditionally goes with the cake works just fine, 100 years later. Suggestions?
Grandma’s Chocolate Malted Cake
Cream: ½ cup butter
1 ½ cups sugar
Add: 2 eggs
2 oz melted unsweetened chocolate
2 cups sifted flour and ¼ tsp salt
1 cup sour milk
Add last: 1 Tbsp mixed with 1 tsp baking soda
Bake at 325 approx 25 minutes.