Chocolate Lard Cake

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Velvety, moist cake with tempting light-chocolate color—it goes fast


  • 2 eggs, separated
  • ½ c. sugar
  • c. lard


  • Beat egg whites until frothy. Gradually beat in ½ c. sugar. Continue beating until very stiff and glossy.
  • In another bowl, stir lard to soften. Add sifted dry ingredients and ¾ c. buttermilk. Stir to moisten dry ingredients; then beat 1 minute, medium speed, on mixer. Scrape sides and bottom of bowl constantly.
  • Add remaining buttermilk, egg yolks and me