I don't really know. Butter milk is thicker, but it might work fine. Try it.
Jan
----- Original Message -----
From: "sharon howerton" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 29, 2009 6:20 PM
Subject: Re: [CnD] Sour Milk Spice Cake
Could you use buttermilk instead of sour milk?
Sharon
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 29, 2009 8:39 AM
Subject: [CnD] Sour Milk Spice Cake
Sour Milk Spice Cake
Submitted by: Erma Germino
"This is a cake my Mother made in the 30's and 40's. Note: To make
sour milk combine l cup milk and l tablespoon vinegar. Let sit for l5
minutes." Yields 1 - 9x9 inch pan.
Servings: 12
1 cup white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup vegetable oil
1 cup sour milk
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x9 inch baking pan.
2. Combine and sift sugar, flour, soda, salt, cinnamon and cloves.
Make a well in the center and pour in the milk and oil. Mix until
combined, then add nuts.
3. Pour into a 9x9 inch pan and bake at 350 degrees F (175 degrees C)
for 45 minutes.
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