Scotch Chocolate Cake


½ C \Water

2 T - Heapting Droste’ Cocoa

¼ lb Butter or Margarine

1 ½ C Sugar

2 Eggs, separated

1 t Vanilla

2 C Cake Flour

1 t Baking Soda

½ pt Sour Cream or Dairy Rich with lemon juice


½ C \Water

Pre-heat oven to 350°; grease 9x13 pan or cupcake pan.

Boil water and cocoa, let cool. Beat egg whites until stiff. Cream butter and sugar, then add egg yolks. Beat very well. Alternately add cocoa, sour cream and flour last. Fold in egg whites.

Pour into pan and bake until knife comes out clean.

Created by Toni Karoll, OBM, Chicago, IL