Saturday, July 4, 2015

Sourdough Chocolate Cake with Peanut Butter Frosting

It just wouldn't be the 4th of July with out something sourdough and since we have been eating scones and biscuits all week, we decided cake was in order. This recipe is one of those that has been passed down through the generation by word of mouth, so you know that every time you make it it will turn out a little bit different because of all the variables involved. 


  • 1 cup sourdough starter
  • 1 cup evaporated milk
  • 2 cups All-Purpose Flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup melted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 3/4 cup unsweetened baking cocoa ( I like Heresy's)
  • 2 large eggs


  • 2 cups confectioners' sugar
  • 2 tablespoons soft butter
  • 2 ounces of soft cream cheese or 1/4 cup plain yogurt 
  • 3 tablespoons peanut butter
  • 1 tablespoon cold milkDirections
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. In a large bowl, mix together the sourdough starter, milk, sugar, oil, vanilla, salt, eggs. The mixture will be grainy and runny. Gently combine the cocoa powder, flour and baking soda with the starter mixture, stirring till smooth. 
  3. Pour the batter into a greased 9x13 pan. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean. Remove the cake from the oven, and set it on a rack to cool while you make the icing.
  4. Sift the confectioners' sugar into a large mixing bowl, add cream cheese, butter, peanut butter and milk, spread it over the cake.
  5. If you would like to add a chocolate drizzle to the top... Combine the 1 cup chocolate chips, 1/4 cup milk, and 1/4 corn syrup in a microwave-safe cup. Drizzle/drip the chocolate over the icing.

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