This dark chocolate cake is so easy and delicious you will be delighted! ENJOY!
Bill Winniker from Albuquerque shared this family recipe. I tested it for you and it is tasty.
In his words,”Mahogany Cake recipe has been in my family for over 100 years, as near as I can tell. I started baking it myself when I was 11 years-old, around 1947, in a wood burning cookstove, and yes, we did use a broom straw to see if it was done. We lived on a farm in N. Central Wisconsin and were quite proficient in doing with what we had, and learning young.
I liked it when my Mom made it and used Burnt Sugar Frosting with Shredded coconut on the top. I just used vanilla, a little milk, and powdered sugar, and put a lot of it on.”
- 1 cup freshly-brewed coffee + 2/3 cup
- 2/3 cup cocoa
- 2/3 cup butter, softened
- 1 2/3 cups sugar
- 2 eggs, lightly beaten
- 2 cups flour
- 1 teaspoon baking powder
- 1 level teaspoon baking soda
- Pre-heat the oven to 350° F.
- Generously grease and flour a 9” X 13” baking pan.
- Combine 1 cup coffee and cocoa in a small sauce pan.
- Bring to a boil, stirring constantly. (Be careful – don’t burn it)
- Remove from heat and set aside.
- Place the butter and sugar in a large mixing bowl and cream until light and fluffy.
- Add the beaten eggs and mix thoroughly – set aside. .
- Whisk the flour and baking powder together.
- Add the flour mixture and the warm coffee/cocoa mixture alternately to the butter/sugar/egg mixture (beginning and ending with the flour).
- Add the baking soda to the remaining 2/3 cup of coffee and add to the batter.
- Beat until well blended.
- Pour into the baking pan and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. (The original recipe said to test with a broom straw J).
- After the cake is completely cool, frost with Burnt Sugar Frosting or Butter Cream Frosting.