Dear SOS: This is an urgent request for the recipe for Chocolate Malted Milk Cake and icing that you published in the 1990s. I have moved back to Canada, and I dream of this cake all the time.
Dear Pat: This recipe calls for sour milk, or clabber, made by combining the milk and cider vinegar. Pasteurized milk does not clabber the way unpasteurized milk naturally would. But a modern version of sour milk can be made by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. (This works too as a substitute for buttermilk.) Use whole milk, rather than nonfat, in this recipe.