Prize Mahogany Chocolate Cake

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.

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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

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5 from 4 votes

Prize Mahogany Chocolate Cake

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.

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 12 servings

Author Julie Menghini

Cook ModePrevent your screen from going dark

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 degrees 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

Sodium: 174mg | Calcium: 25mg | Vitamin A: 290IU | Sugar: 11g | Fiber: 1g | Potassium: 84mg | Cholesterol: 49mg | Calories: 232kcal | Saturated Fat: 6g | Fat: 11g | Protein: 4g | Carbohydrates: 27g | Iron: 0.8mg

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.

Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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