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.
I continue making my way through the beautiful recipe box that my Mother-In-Law (MIL) gifted me with, as I described when I made the Hershey’s Chocolate Syrup Cake. When I came across a card titled just “Prize Mahogany”, I wasn’t sure what it was for. Certainly not this Prize Mahogany Chocolate 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 she made several times. That would make this recipe at least 80 years old!
Missing in the instructions was the size of the pan, the temperature of the oven, what kind of chocolate she used, and 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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Prize Mahogany Chocolate Cake
- 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
- 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.
This cake was so good. I was so glad that I made it as closely as I could to the original recipe. It was just delicious. The crumb was chocolatey and moist, and I think it was a great choice to frost it with my favorite 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.