Title: Mahogany Cake
Categories: Cake Blank
Yield: 6 Servings
| 1 1/2 | c | Sugar |
| 1 | c | Butter or butter substitute |
| 1 | ts | Baking soda |
| 1/2 | c | Cocoa |
| 1/4 | ts | Salt |
| 3 | | Eggs |
| 1 | c | Sour milk |
| 2 | c | Cake flour |
| 1/2 | c | Chopped raisins |
| 1/2 | c | Chopped nuts |
Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour,
measure, and sift with baking soda and salt. Combine sifted dry
ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour
milk with cocoa and heat over hot water until cocoa is melted. Cool. Add to
cake batter. Add raisins, which have been dredged in 2 tablespoons of the
flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour
into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25
minutes. Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR.