Mahogany cake

Yield: 6 Servings

Measure Ingredient
1½ cup Sugar
1 cup Butter or butter substitute
1 teaspoon Baking soda
½ cup Cocoa
¼ teaspoon Salt
3 Eggs
1 cup Sour milk
2 cups Cake flour
½ cup Chopped raisins
½ cup Chopped nuts

Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Combine sifted dry ingredients and ½ cup sour milk with first mixture. Combine ½ cup sour milk with cocoa and heat over hot water until cocoa is melted.

Cool. Add to cake batter. Add raisins, which have been dredged in 2 tablespoons of the flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. Ice with mahogany icing.

Mrs. R.B. Bumgartner, Adona, AR.

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