"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mahogany Chocolate Cake Recipe

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This recipe for Mahogany Chocolate Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Beutler
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 squares Baker's unsweetened chocolate
1/2 c water
1 c sour cream
2 c sifted cake flour
1 tsp baking soda
1 tsp salt
1-1/2 tsp baking powder
2/3 c butter
2/3 c firmly packed brown sugar
1 c granulated sugar
3 eggs
2 tsp vanilla

Frosting:
6 tbsp butter
1/8 tsp salt
1 tsp vanilla
1 lb confectioners' sugar, sifted
2 egg whites
3 squares Baker's unsweetened chocolate, melted
2-3 tbsp milk

Directions:
Directions:
Melt chocolate with water over very low heat; blend well. Cool thoroughly; then stir in sour cream. Meanwhile, sift flour with soda, salt and baking powder. Cream butter and sugars. Add eggs one at a time, mixing well. Beat in vanilla. Alternately add flour mixture and chocolate mixture, mixing well after each addition.

Pour into two paper-lined 9" layer pans. Bake in moderate oven 350 about 35 minutes. Cool and frost with Creamy Chocolate Frosting.

Frosting:
Cream butter with salt and vanilla. Alternately add sugar and egg whites, beating well after each addition. Add chocolate and beat well. Then gradually beat in milk until frosting is smooth and of good spreading consistency. Makes 2-1/2 cups or enough to frost a two-layer 8" or 9" cake.

 

 

 

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