1870 Mahogany Cake Recipe

Name: 1870 Mahogany Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/4 cups milk; 1/2 cup unsweetened cocoa powder; 1/2 cup butter; 1 1/2 cups sugar; 3 eggs, separated; 1 teaspoon vanilla; 2 cups all-purpose white flour; 1 teaspoon baking soda, dissolved in one Tablespoon hot water; 1/2 cup chopped nuts; FROSTING; 1 cup sugar; 1/2 cup boiling water; 1/8 teaspoon salt; 2 egg whites; 2 teaspoons light corn syrup; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla

Servings: persons

CAKE
1 1/4 cups milk
1/2 cup unsweetened cocoa powder
1/2 cup butter
1 1/2 cups sugar
3 eggs, separated
1 teaspoon vanilla
2 cups all-purpose white flour
1 teaspoon baking soda, dissolved in one Tablespoon hot water
1/2 cup chopped nuts
FROSTING
1 cup sugar
1/2 cup boiling water
1/8 teaspoon salt
2 egg whites
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon vanilla

1
Preheat the oven to 350u00b0F Grease two 9-inch layer pans and line the bottoms with wax or parchment paper. Grease again.
2
To prepare cake, heat 1/2 cup of the milk with the cocoa powder in a small pan, stirring until mixture thickens. Cool.
3
Cream the butter and sugar together very well. Beat in the egg yolks, one at a time. Beat in the cooled cocoa mixture.
4
Stir in the vanilla, flour, remaining milk, dissolved baking soda and nuts. Beat the egg whites until stiff and fold together. Spoon into prepared layer pans and bake about 25 minutes, or until done. Cool on a rack.
5
To prepare frosting, place the sugar and water in a saucepan and heat, stirring, until sugar dissolves. Boil without stirring until sugar syrup reaches the soft ball stage or 238u00b0F degrees on a candy thermometer.
6
Add the salt to the egg whites and beat into the hot sugar in a steady stream. Beat in the corn syrup and cream of tartar. Beat in the vanilla and continue beating until mixture is spreading consistency. Use to fill and frost the layers. Yield: 6 to 8 servings.
7
The New York Times Heritage Cookbook.

1431

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE, 1 1/4 cups milk, 1/2 cup unsweetened cocoa powder, 1/2 cup butter, and more.

Yes, 1870 Mahogany Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

1870 Mahogany Cake

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