Mahogany Cake

Oxmoor House
one 2-layer cake


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3/4 cup butter or margarine, softened
2 cups firmly packed brown sugar
7 (1-ounce) squares semisweet chocolate, grated
1/2 cup boiling water
4 eggs
3/4 teaspoon baking soda
1/2 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract


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° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove the layers from pans, and let cool completely.

Spread the filling between layers; spread top and sides of the cooled cake with Sour Cream Chocolate Frosting.

Created date

February 2010