Sour Milk Chocolate Cake

Besides not making the cream cheese icing and forgetting to put in the last 1/8 cup of the warm water/baking soda mixture and using old milk without adding vinegar, I made this pretty much as directed here. Mixed it with my handy mixer. The cake rose beautifully and baked in about 48 minutes at 350, conventional. The crumb was very moist, but the cake sliced nicely.
Rather than icing it, we topped in a simple sauce made from local raspberries and sugar, natural vanilla ice cream and, to red line the decadence meter, chocolate sauce. It was so good. I sent some home with Marlys and took a couple pieces to Marge (topped with the raspberry sauce only).