Sour Cream Chocolate Cake (from last week's fresh cream)
Sametta Lang Glass recalls, "Growing up, we used to get a quart of fresh cream every two weeks from a local farmer. By the second week, the remaining cream would start to sour and my mother would make this wonderful sour cream chocolate cake. Our house was on the way into town, and the local farmers would stop by for coffee and cake nearly every day, knowing she would have this baked. And, we always knew there would be piece waiting for us when we got home from school."