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Prize Mahogany Chocolate Cake

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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.
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. | Hostess At Heart

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!Prize Mahogony | Hostess At HeartI 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!

Prize Mahogony | Hostess At HeartMissing 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.

Don’t have time to make it now? Pin it for later!

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. | HostessAtHeart.com
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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

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

Calories: 232kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 174mg | Potassium: 84mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5.8% | Calcium: 2.5% | Iron: 4.2%
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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.

You can never have too much cake and here are a couple more of my favs!

Raspberry Chocolate Pound Cake

Super Special Spice Cake with Peanut Butter Frosting

Upside-Down Peach Cake with Hot Rum Sauce

Upside-Down Peach Cake with Hot Rum Sauce is one of the most amazing cakes I've ever eaten. There's nothing like the combination of brown sugar, peaches, and warm rum. | HostessAtHeart.com

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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. | HostessAtHeart.com

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Comments

  2. Dini @ The Flavor Bender says

    May 7, 2016 at 3:24 pm

    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 😀

    Reply

    • Julie Menghini says

      May 8, 2016 at 11:51 am

      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.

      Reply

  6. Meghan | Fox and Briar says

    May 2, 2016 at 3:50 pm

    That is so cool that you have your Mother in Law’s old recipe box, I bet it is a treasure trove! This cake just looks like one of those old fashioned, right on the money chocolate cakes, I would love a big slice of it right now!

    Reply

  7. Christine | Mid-Life Croissant says

    May 2, 2016 at 2:50 pm

    I really hope to be the kind of baker one day that can decipher incomplete recipes and make them delicious. You’re like Chris and Bridget from America’s Test Kitchen podcast. Walking encyclopedia’s of culinary knowledge. I need the full recipe and even then I can definitely go wrong. I’m beginning to understand that this is because I’m an infrequent baker who is too cheap to throw out baking soda and flour when it’s past it’s use by date.

    Reply

  8. Tina Marie says

    May 2, 2016 at 9:57 am

    I personally love old family recipes. They’re my favorite things to make. I have some oldies from my great grandmother that are still in her original writing. Your Prize Mahogany Chocolate Cake sounds wonderfully simple and delicious.

    Reply

  12. Shari says

    September 21, 2015 at 2:41 pm

    I don’t know how I missed this recipe, Julie, but I just noticed I hadn’t seen it. That is so great you are going through old family recipes. I have some like that, and I appreciate them so much. This sounds and looks delicious, chocolaty, and moist. You were brave to try it without very specific instructions. Thanks for sharing it with us!

    Reply

  13. Lily says

    September 18, 2015 at 5:06 pm

    You had me at Prize and I’m so honoured that you have shared such a gem of a recipe with all of us. I find these types of recipes that have been passed down from generation to generation are the absolute best! Pinned for later.

    Reply

    • Julie Menghini says

      September 18, 2015 at 6:04 pm

      Thank you Lily! I just treasure these recipes, and can imagine that they were so special when served back in the day. I would think some of those ingredients would have been hard to get. Have a great weekend!

      Reply

  14. cookingwithauntjuju.com says

    September 18, 2015 at 8:39 am

    Wow Julie, another scrumptious looking cake – chocolate is always a favorite. Fun that you are going through your MIL’s recipes – I wish I had more of my MIL and other family members. Amazing that a recipe as old as this is still good! Be sure to pass it on… Happy FF and Happy weekend!

    Reply

    • Julie Menghini says

      September 18, 2015 at 10:43 am

      Thank you Judi! I wish I had my grandmother’s recipe box. I don’t know what happened to it and that makes me sad. I love that you share my thoughts on the value of these recipes in our family history! Have a great day and a fabulous weekend!

      Reply

  17. Garden Walk Garden Talk says

    September 17, 2015 at 7:07 am

    Tried, true and time tested, the best recipes when updated with the missing instructions like you did. Funny, when recipes get handed down, some things are missing because the baker just Knew what was necessary from all the baking over and over through the years.

    Reply

    • Julie Menghini says

      September 16, 2015 at 12:05 pm

      Thank you Roberta! We are on the same page with this cake. I found the cake serving spoon in an antique store. I love to walk through those places and when I find a treasure like that I snatch it up. Thanks for stopping, enjoy your day!

      Reply

  26. Anna says

    September 15, 2015 at 4:51 pm

    Julie, your chocolate buttercream frosting looks amazing as well!! Ahh, the wondrous joys of chocolate!! We would have so much fun baking together in Italia! 😉

    Reply

  27. Anna says

    September 15, 2015 at 4:48 pm

    This cake looks like a real treasure! I love family recipes that have been passed down through generations — there’s something extra special about them! I would love to make this cake!

    Reply

    • Julie Menghini says

      September 15, 2015 at 4:23 pm

      Thank you so much! I agree that I just love the old recipes. I am always happy to hear that many people have family recipes passed down while I know many of them have disappeared. Thank you for stopping by!

      Reply

  30. polianthus says

    September 15, 2015 at 1:40 pm

    what a lovely story – and the recipe sounds like one we’d make in Europe today – no oil anywhere just butter and natural ingredients, I am sure it’s a wonderful cake – thanks so much for sharing!

    Reply

    • Julie Menghini says

      September 15, 2015 at 1:47 pm

      Thank you so much! I have always enjoyed the story behind the food and love listening to people talk about growing up and their customs where food is concerned. I appreciate your stoping by Diana!

      Reply

  34. Dawn says

    September 15, 2015 at 8:19 am

    What a treasure ~ the recipe box and the Prize Mahogany recipe! It’s so wonderful that your mother-in-law’s recipes are in your kitchen (and your heart!♥), Julie. It almost feels like you should wear an apron while you are mixing the ingredients! Thank you so much for sharing your special family recipe. I will try it one day soon. Your photo is absolutely delectable! Wishing you happy days in the kitchen, Julie! ♡

    Reply

    • Julie Menghini says

      September 15, 2015 at 8:25 am

      Thank you so much Dawn! Recipes can transport me too. I often imagine what it was like for these ladies to make these recipes without the gadgets and fancy appliances. They say life was simple. I beg to differ. It think it was hard but the appreciated so much of what we take for granted. Enjoy your day and thanks for stopping by!

      Reply

  35. Linda says

    September 15, 2015 at 7:46 am

    Sounds delicious! I have my grandmother’s recipe box – she was a ‘meat and potatoes’ mama but the box included so many different and very interesting recipes that were confusing to say the least! Interpreting them is half the fun! (By sweetened milk I would have assumed sweetened condensed milk – perhaps you could try that and see if it makes any difference – although your end results do seem to be scrumptious) 🙂

    Reply

    • Julie Menghini says

      September 15, 2015 at 7:58 am

      Thank you Linda! We are lucky girls. My mother in law said they just used milk. If it wasn’t buttermilk it was sweet milk. I can imagine their milk was straight out of the cow so was like our whole milk. Either way, it was yummy!

      Reply

  39. Loretta says

    September 15, 2015 at 6:46 am

    Isn’t it always wonderful when a recipe has a story from years gone by? How lucky that you have those stories to pass on as well. The cake looks so beautifully moist, and that chocolate buttercream frosting looks to die for. Do you use whole milk in that chocolate frosting? I imagine you do, we only buy skim, so if I were to indulge, I’d get a small bottle of whole milk. Beautiful as always Julie 🙂 I could do with a large chunk of that right now for breakfast 🙂

    Reply

    • Julie Menghini says

      September 15, 2015 at 7:10 am

      Thank you Loretta! That box is a treasure to be sure! I actually used skim milk! That is all I buy and will only use something else when it specifically indicates it’s required. I am sure this cake was made with milk straight from the cow back in the day. I’m glad my MIL is still able to tell me how to interpret some of these recipes. I have a cookbook from the 1950’s from an aunt, and boy does it have some confusing instructions and terms in it too! It is very yummy, and I’ll definitely make it again. Enjoy your day!

      Reply

  40. skd says

    September 15, 2015 at 6:40 am

    We are all so thankful to you Julie for sharing something from your priceless heirloom. Old is Gold 🙂
    Hugs and Regards to your Mom-in-law for preserving the book and passing it on <3

    Reply

    • Julie Menghini says

      September 15, 2015 at 7:15 am

      Thank you skd! I really appreciate having these recipes and enjoy going through them. I can almost see them being made without the fancy kitchen tools and modern appliances. I’m sure it was a great day when grandma made this cake.

      Reply

Trackbacks

  2. […] 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. […]

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  4. […] Prize Mahogany Cake from Hostess At Heart will have you going back for […]

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