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Mahogany Cake

Yield one 2-layer cake


  • 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
  • Filling
  • Sour Cream Chocolate Frosting

How to Make It

  1. 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.

  2. 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

  3. 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.

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

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