Mahogany Cake

A cake recipe found in “Baker’s Favourite
Chocolate Recipes” published in 1936

Mahogany Cake


Ingredients

2 1/2 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
1/2 teaspoon salt
2/3 cup butter or other shortening
2 cups sugar
3 eggs, well beaten
1 cup chopped walnut meats
3 squares Baker’s Unsweetened
Chocolate, melted
1 cup riced potatoes
2/3 cup milk
1 teaspoon vanilla

Approach

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter, add sugar gradually, creaming until light and fluffy. Add eggs and beat well; add nuts and chocolate and blend; then potatoes and beat thoroughly. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 10x10x2 inches, in moderate oven (325 F.) 1 hour and 15 minutes, or until done. Or bake in two greased pans, 8x8x2 inches, in moderate oven (325 F.) about 70 minutes. Spread Chocolate Wonder Frosting (page 40) on top of cake. To vary flavor, add y teaspoon cinnamon, y teaspoon cloves, and y teaspoon nutmeg to flour and omit vanilla. This cake will keep moist and fresh for several days if properly stored.

Chocolate Wonder Frosting


Ingredients

3 ounces (1 package) cream cheese
2 to 3 tablespoons milk
2 cups sifted confectioners’ sugar
2 squares Baker’s Unsweetened Chocolate, melted
Dash of salt

Soften cream cheese with milk. Add sugar, one cup at a time, blending after each addition. Add chocolate and salt and beat until smooth. Makes enough frosting to cover tops of two 8-inch layers, or top and sides of 8x8x2-inch cake, or about 2 dozen cup cakes. Double the recipe to cover tops and sides of two 9-inch layers. This frosting, when tightly covered, may be kept in refrigerator several days before using. It is a most useful frosting for it spreads and swirls very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box cakes, or for cakes that must be stored.

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