Prize Mahogany Chocolate Cake is a luscious tender chocolate cake that is easy to make and easy to eat. It definitely deserves its place among family favorites.
Digging through the beautiful recipe box that my Mother-In-Law (MIL) gifted me with, I came across a card titled just “Prize Mahogany”.
I wasn’t sure what it was for and certainly never would I have guessed that it was this Chocolate Cake!
As I described when I made the Hershey’s Chocolate Syrup Cake.
I called my MIL, and asked her what was a Prize Mahogany?
She stated that this was a chocolate cake that was her mother’s “go-to” recipe, and one that she’s made several times.
That would make this recipe at least 80 years old!
I was intrigued, but missing in the instructions was:
- the size of the pan
- the baking temperature
- what kind of chocolate she used
- what in the world is sweetened milk? I thought it was like the Eagle Brand milk, but she stated it’s just milk.
She also stated that they always baked cakes in two 8 or 9-inch round pans and layered the cake, and the flour was something that resembled cake flour today.
Don’t have time to make it now? Pin it for later!
I was up for a challenge and decided to give it a go. I had two 9-inch round pans and it worked well. I believe 8-inch pans would have been better. This is not a very tall cake even with two layers.
The ingredients are very simple and the cake is very easy to make. I believe that you could use semi-sweet or dark chocolate in this cake too.
This cake was so good. I was so glad that I made it as closely as I could to the original recipe.
The crumb was chocolatey and moist, and I think it was a great choice to frost it with my simple Chocolate Buttercream Frosting.
The steps are all my own. They weren’t listed on the recipe, but I use this same method for almost every cake that I make.
Here are a few cake recipes I think you’ll enjoy
- Spice Cake with Peanut Butter Frosting
- Black Russian Cake
- Bananas Foster Cake with Praline Glaze
- Peanut Butter Coffee Cake
- Lemon Pudding Poke Cake
- Chocolate Raspberry Pound Cake
- Peach Rum Cake
Prize Mahogany Chocolate Cake
Ingredients
- 1-1/2 cups sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup grated chocolate I used unsweetened baking chocolate
- 1 teaspoon baking soda
- 2 cups cake flour
- 2 eggs beaten
Instructions
- Grease and flour two 8 or 9 inch round cake pans. I also recommend lining with parchment paper. Preheat oven to 350 °F
- In a small saucepan, cook chocolate and milk together until thickened. Stir frequently. Set aside and allow to cool.
- Combine butter and sugar in an electric stand mixer. Beat until fluffy. Add eggs one at a time, and beat until combined.
- In a separate bowl, combine baking soda and cake flour. Mix together, and add to sugar/butter mixture. Beat to combine.
- Stir in cooled chocolate mixture.
- Pour into baking pans and bake for 20-25 minutes.
- Cool on a wire rack for 15 minutes and then remove from pan.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
What’s popular
- Homemade Muffins
- Overnight Sourdough Bread
- Fruit Cocktail Salad
- Pear Pie Filling
- Swedish Apple Pie
- Peach Sauce
- Chocolate Trifle
Pin it now!
Anna
Saturday 23rd of October 2021
Hi there! How did you make the icing? xx
Julie Menghini
Monday 25th of October 2021
Hi Anne, you're looking at an oldie but goodie recipe that I really need to redo. I used https://hostessatheart.com/chocolate-buttercream-frosting/ for the buttercream. Another oldie!
Hershey's Chocolate Syrup Cake | Hostess At Heart
Thursday 13th of April 2017
[…] Prize Mahogany Chocolate Cake […]
Saucy Saturdays Blog Hop No 13 - Mid-Life Croissant
Sunday 12th of February 2017
[…] Prize Mahogany Chocolate Cake from Hostess at Heart. Julie shared this cake recipe that is not only mouthwatering but has been in her family for nearly 80 years. I loved reading her thought process when “filling in the blanks” in the recipe she inherited. People who are “natural” bakers amaze me. If I inherited a cake recipe that was even remotely vague in instructions it would just collect dust on my kitchen shelf. […]
Jennifer A Stewart
Monday 9th of May 2016
I have seen so many of these on Pinterest lately and I'm totally intrigued! I can't wait to make this and see what all the Prize fuss is about!
Dini @ The Flavor Bender
Saturday 7th of May 2016
Julie! This cake looks magnificent! There's nothing quite like a beautiful chocolate cake and I'm in half a mind to go and make it for myself right now! There's a reason why classic recipes last through the ages :D
Julie Menghini
Sunday 8th of May 2016
Thank you Dini! I agree with you on the classics. I hope you are enjoying your Mother's Day and just want to thank you again for brining our support team together. I't a great group.