Mahogany Cake

Original recipe from my grandmother Sallie Ayers Kelly. It is a depression-era or before recipe. One of the simplest cake recipes I have tried. Cool cake before frosting.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 177 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 ½ tablespoons unsweetened cocoa powder
• 2 cups buttermilk
• 2 ½ tablespoons butter, softened

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

Step 2

Stir buttermilk and baking soda together in a bowl until dissolved and foaming.

Step 3

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.

Step 4

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.

Step 5

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.