Mahogany Chiffon Cake Recipes

MAHOGANY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Stir buttermilk and baking soda together in a bowl until dissolved and foaming.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat the first egg into butter mixture until completely blended; beat in the second egg until incorporated.
• Whisk flour and cocoa powder together in a bowl. Beat flour mixture, alternating with buttermilk mixture, into creamed butter mixture using an electric mixer until batter is smooth. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 40 minutes. Cool cake for 30 minutes.

GRANNY'S MAHOGANY CAKE AND FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
• 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.
• 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.
• 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.
• To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
• 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.

MAHOGANY CHIFFON CAKE

Steps:

• 1. Mix boiling water and cocoa set aside to cool.2. Move oven rack to lowest position. Heat oven to 325°.3. Mix flour, sugar, baking soda and salt in large bowl. Beat in oil, vanilla, egg yolks and cooled cocoa mixture until smooth.4. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed until stiff peaks form. Do not underbeat. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased angel food cake pan (tube pan), 10 x 4 inches.5. Bake 65 to 70 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.6. Spread or drizzle top of cake with Chocolate Glaze.1 SERVING: Calories 320 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 95mg Sodium 330mg Carbohydrates 48g (Dietary Fiber 1g) Protein 4g. Cake Discovery of the CenturyMany food authorities have declared that Chiffon Cake was the cake discovery of the century. This was an entirely new cake that combined the lightness of angel food cakes with the richness of butter cakes. The secret ingredient, discovered by an insurance salesman who enjoyed cooking, was cooking oil! Harry Baker made these cakes for special Hollywood occasions beginning in the late 1920s. He felt a special kinship with Betty Crocker, having listened to her radio program for a number of years, and decided that Betty should bring this new cake to the general public. He came to Minneapolis to offer the recipe to General Mills, and the deal was completed in 1947. After the home economists did some fine-tuning, the recipe and several variations were made public in a 1948 pamphlet. Betty had helped create the first really new cake in 100 years!

MAHOGANY CHIFFON CAKE

Steps:

• Heat oven to 325.
• Combine boiling water and cocoa. Let cool.
• Blend flour, sugar, soda and salt in bowl.
• Make a well and add oil, egg yolks, vanilla, and cocoa mixture.
• Beat until smooth.
• Measure egg whites and cream of tartar into large mixing bowl and beat until very stiff.
• Pour egg yolk mixturein thin streamover entire surface of egg whites, gently cutting and folding in with rubber spatula until completely blended.
• Pour into ungreased 10" pan.
• Bake 55 min. at 325, then at 350 10-15 min.
• Invert.
• Let hang until cool.
• Ice with brown beauty icing.