Mahogany cake
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.