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Mahogany Cake


"Original recipe from my grandmother Sallie Ayers Kelly. It is a depression-era or before recipe. One of the simplest cake recipes I have tried. Cool cake before frosting."
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1 h 15 m servings 177 cals
Original recipe yields 20 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  2. Stir buttermilk and baking soda together in a bowl until dissolved and foaming.
  3. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.
  4. Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.
  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.

Nutrition Facts

Per Serving: 177 calories; 2.4 g fat; 35.9 g carbohydrates; 3.5 g protein; 23 mg cholesterol; 169 mg sodium. Full nutrition

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Read all reviews 3
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I had a cup of buttermilk to use up, so I made some cupcakes, shortening the baking time to 15 - 20 minutes. They were moist and tasty and the only change I will make next time is to increase th...

I really liked this cake. Easy to mix up and very tasty; I do like my cakes a lot more chocolate so I may have to use more cocoa next time.

This cake is very moist and delicious. We really enjoyed it. I made it in layers and had one layer topped with strawberries and saved the other in the freezer for another time. It was a great r...