Sour Milk: To make sour milk, place 1 tablespoon vinegar or lemon juice in a 1-cup glass measure. Add enough milk to equal 1 cup total liquid. Let stand 5 minutes before using.Chocolate Curls: Melt 2 ounces of white baking chocolate and 2 ounces semisweet or bittersweet chocolate. Gently swirl the chocolates together in a small shallow flexible plastic container. Let chocolate set completely. Remove chocolate from the container. Use a vegetable peeler to pull curls from the chocolate.If you do not have three 8- or 9-inch cake pans, bake two cakes at a time and chill the remaining 2 cups of batter. After removing one of the 8- or 9-inch cakes from the pan, cool pan. Wash and dry the pan. Prepare pan as directed in step 1. Add chilled cake batter and bake as directed.If you do not have 6x1-1/2-inch cake pans, use three 9x1-1/2-inch round cake pans (pans will be more full). Divide cake batter evenly among cake pans and bake as directed. Stack cakes as directed.
(Anniversary Chocolate Cake)
594 calories; total fat 27g; saturated fat 16g; cholesterol 100mg; sodium 283mg; carbohydrates 89g; fiber 3g; sugar 73g; protein 5g; vitamin a 680IU; vitamin c 0mg; calcium 40mg; iron 2mg.