Mahogany Cake is a traditional American cake, once called Red Devil’s Food Cake because of its rich colour. The cake is filled and covered with a while frosting. Use the recipe for Frosting II or Seven Minute Frosting.
6 oz. plus
4 teaspoons butter
3 oz. cocoa
10 oz. sugar
8 fl. oz. milk, scalded (brought to just under boiling point)
2 fl. oz. black treacle
1 teaspoon vanilla essence
8 oz. flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
22 fl. oz. Frosting II or Seven Minute Frosting
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).
Lightly grease two 9-inch sandwich tins with 2 teaspoons of the butter. Line the bottoms of the tins with greaseproof or waxed paper and grease the paper with the remaining 2 teaspoons of butter. Set aside.
In a medium-sized mixing bowl, com-bine the cocoa with one-quarter of the sugar. With a wooden spoon, slowly stir in the hot milk. When the cocoa, sugar and milk are well mixed, stir in the black treacle . Set aside.
In a large mixing bowl, beat the remaining butter and sugar together with a wooden spoon. When the mixture is pale and fluffy, stir in the vanilla essence. Beat in the eggs one at a time. Stir in the cocoa and milk mixture. Sift in the flour, soda and salt and, using a metal spoon, fold it in.
Pour the batter into the prepared cake tins.
Place the tins in the oven and bake the cakes for 40 to 45 minutes, or until they spring back when lightly pressed with a fingertip.
Remove the tins from the oven and leave the cakes to cool for 5 minutes before turning them out on to a wire rack to cool completely.
When the cakes are cool, transfer one to a serving dish. With a palette knife, spread one-third of the frosting over the cake. Place the other cake on top. Spread the rest of the frosting over the top and sides.
The cake is now ready to serve.