Fannie Wilson'S Mahogany Cake
A rich mahogany cake with deep chocolate flavor and smooth frosting, perfect for special occasions or gatherings, offering a moist texture and delightful sweetness.
Ingredients
Instructions
- Mix the oleo, sugar, egg yolks, cocoa dissolved in hot water, milk, flour, baking powder, salt, cinnamon, and vanilla until well combined.
- Beat the egg whites stiff and fold into the batter gently.
- Pour the batter into prepared pans and bake until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing from pans.
- Spread the frosting made from the beaten egg whites and sifted confectioners sugar between layers and on top of the cake.
Tips & Substitutions
For a richer flavor, consider using unsweetened dark cocoa instead of regular cocoa powder. You can substitute the oleo with unsalted butter for a more classic taste. If you prefer a lighter cake, ensure the egg whites are beaten until very stiff before folding them into the batter. This technique helps to create a fluffy texture. Additionally, sifting the dry ingredients can prevent lumps.
Serving Suggestions
This Mahogany Cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, serve it alongside fresh berries or a fruit compote. It pairs beautifully with coffee or tea, making it a perfect choice for afternoon gatherings or special occasions.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and place it in an airtight container to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for about a week. If you need to reheat, warm individual slices in the microwave for about 10-15 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fannie Wilson'S Mahogany Cake contains roughly 827 calories, with 39g protein, 56g carbohydrates, and 50g fat. It is an excellent source of protein (78% of the Daily Value), vitamin C (49% of the Daily Value), and iron (46% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2647mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can use brown sugar instead of granulated sugar for a more caramel-like flavor. Just note that it may slightly alter the cake's texture and color, giving it a deeper hue and a hint of molasses flavor.
What if I don't have egg whites?
If you don't have egg whites, you can use aquafaba, the liquid from canned chickpeas, as a substitute. Use three tablespoons of aquafaba for each egg white. Whip it until frothy before folding it into the batter for a similar lightness.
How can I avoid overmixing the batter?
To avoid overmixing, combine the wet and dry ingredients until just mixed and then gently fold in the egg whites. Overmixing can lead to a dense cake, so stop mixing as soon as no dry flour is visible. Remember, a few lumps are okay!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).