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Granny's Mahogany Cake and Frosting


"This recipe, which is over 100 years old, was one of my grandmother's (she raised 11 children and three grandchildren) favorites. Anytime I serve this cake I get requests for the recipe."

2 cups white sugar
1 cup butter, softened
5 eggs
1/4 cup cold brewed coffee
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 cup butter, softened
1/4 cup cold brewed coffee
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract


#1 : Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.

#2 : Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.

#3 : Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.

#4 : Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.

#5 : Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

The Reverse Cookbook ™ 2018