Classic Mahogany Sour Cream Cake Recipes

CLASSIC MAHOGANY SOUR CREAM CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Cover bottoms of pans with wax paper. Grease and flour wax paper; set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
• Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared pans.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S® ONE BOWL Chocolate Frosting.

MAHOGANY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Stir buttermilk and baking soda together in a bowl until dissolved and foaming.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.
• Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
• In small bowl, mix all Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
• Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
• Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

THE BEST MAHOGANY CAKE WITH SOUR CREAM CHOCOLATE FROSTING

Steps:

• For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
• Add eggs, one at a time, beating well after each addition.
• Dissolve soda in buttermilk; set aside.
• Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
• Stir in the vanilla.
• Pour batter into 2 greased and floured 9 inch round cake pans.
• Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
• Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
• For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
• Remove from heat, and beat until spreading consistency.
• For the frosting, combine all ingredients, beating until smooth.
• Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.

1870 MAHOGANY CAKE

Steps:

• Preheat the oven to 350°F Grease two 9-inch layer pans and line the bottoms with wax or parchment paper. Grease again.
• To prepare cake, heat 1/2 cup of the milk with the cocoa powder in a small pan, stirring until mixture thickens. Cool.
• Cream the butter and sugar together very well. Beat in the egg yolks, one at a time. Beat in the cooled cocoa mixture.
• Stir in the vanilla, flour, remaining milk, dissolved baking soda and nuts. Beat the egg whites until stiff and fold together. Spoon into prepared layer pans and bake about 25 minutes, or until done. Cool on a rack.
• To prepare frosting, place the sugar and water in a saucepan and heat, stirring, until sugar dissolves. Boil without stirring until sugar syrup reaches the soft ball stage or 238°F degrees on a candy thermometer.
• Add the salt to the egg whites and beat into the hot sugar in a steady stream. Beat in the corn syrup and cream of tartar. Beat in the vanilla and continue beating until mixture is spreading consistency. Use to fill and frost the layers. Yield: 6 to 8 servings.
• The New York Times Heritage Cookbook.