Lillian’s Chocolate Cake

1 cup Maine maple syrup

1 ½ cups flour

1 teaspoon baking soda

3 tablespoons cocoa

2/3 cup sour milk

½ cup canola oil

1 egg

Add the flour, baking soda and cocoa to the bowl of an electric mixer. Stir to blend. Add the maple syrup, sour milk, oil and egg, beating until well mixed. Spread the mixture in a greased eight-inch by eight-inch pan and bake in a preheated 350 degree oven until a toothpick comes out clean, about 20 minutes. Cool on a rack and serve with whipped cream.

Lillian Thurston gave this recipe to my great-grandmother during World War II when there were food coupons for sugar, coffee, meat, etc. This recipe was developed as a substitute for sugar. Sour milk was available on the farm. Today, it can be made by adding a small amount of vinegar or lemon juice to milk—just enough until it curdles. For health reason, canola oil or vegetable oil has replaced melted lard, which was originally used.