Mahogany Pound Cake Recipes

MAHOGANY CAKE

Mahogany Cake image

Original recipe from my grandmother Sallie Ayers Kelly. It is a depression-era or before recipe. One of the simplest cake recipes I have tried. Cool cake before frosting.

Provided by MarkWayne

Categories Desserts Cakes Sheet Cake Recipes

Time 1h15m

Yield 20

Number Of Ingredients 7

Ingredients

2 cups buttermilk
2 teaspoons baking soda
2 cups white sugar
2 ½ tablespoons butter, softened
2 eggs
3 cups all-purpose flour
2 ½ tablespoons unsweetened cocoa powder

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.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 35.9 g, Cholesterol 23.4 mg, Fat 2.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 169.3 mg, Sugar 21.3 g

GRANNY'S MAHOGANY CAKE AND FROSTING

Granny's Mahogany Cake and Frosting image

This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe.

Provided by Alice Mayo Edelhauser

Categories Desserts Frostings and Icings Chocolate

Time 2h5m

Yield 10

Number Of Ingredients 13

Ingredients

2 cups white sugar
1 cup butter, softened
5 eggs
¼ cup cold brewed coffee
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 cup butter, softened
1 (16 ounce) package confectioners' sugar, sifted
¼ cup cold brewed coffee
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

Nutrition Facts : Calories 823.9 calories, Carbohydrate 111.7 g, Cholesterol 191.6 mg, Fat 40.3 g, Fiber 1.9 g, Protein 8.2 g, SaturatedFat 24.5 g, Sodium 450.2 mg, Sugar 85.5 g