Granny's Mahogany Cake And Frosting
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
40
Spice
60
Sweetness
56
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 cups
White Sugar1 cup
Butter (softened)5
Eggs1 cup
Brewed Coffee (cold)1 cup
Unsweetened Cocoa Powder1 cup
Buttermilk1 tsp
Baking Soda2.5 cups
All-Purpose Flour2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease and flour three 9 inch round cake pans
3
Place the sugar and butter in a mixing bowl, and beat until light colored and smooth
4
Beat in the eggs one at a time
5
Stir the coffee and cocoa into the egg mixture until well blended
6
Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside
7
Stir the remaining buttermilk into the egg mixture, beating until smooth
8
Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture
9
Stir in the flour, beating until smooth
10
Pour the batter evenly into the prepared cake pans
11
Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes
12
Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely
13
To make the frosting, beat 1 cup butter until smooth and creamy
14
Gradually sift in the confectioners' sugar, and beat until smooth
15
Stir in the coffee, cocoa, and vanilla until well blended
16
Place one cake layer on a serving plate
17
Spread top with about 1/5 frosting
18
Place the second layer on top of the first, and frost
19
Repeat with the third layer
20
Use remaining frosting to frost top and sides