Grannys Mahogany Cake And Frosting Food

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 DEVIL'S FOOD CAKE

Steps:

• Coat three 9-in. round baking pans with cooking spray and sprinkle with flour; set aside. In a bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Add water; mix well. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. cool for 10 minutes; remove from pans to wire racks to cool completely., For frosting, in a heavy saucepan, combine the sugar, egg whites, water, corn syrup and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until a candy thermometer reads 160°, about 5 minutes. Pour into the bowl of a heavy-duty stand mixer; add extract. Beat on high until stiff peaks form, about 7 minutes. Spread frosting between layers and over top and sides of cake.

GRANNY'S OLD FASHIONED PUDDING CAKE VIGILANTE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: In a large bowl, combine the cake mix, pudding mix, buttermilk, oil, eggs, lemon zest and lemon and lime juices. Whisk well, or beat with a hand mixer, until the batter is combined and smooth.
• Pour the batter into a 9-by-13-inch nonstick baking pan, or use a regular pan coated with cooking spray. Bake until the cake is baked through, 25 to 30 minutes. Remove the cake from the oven.
• For the glaze: Combine the powdered sugar, butter, buttermilk, lemon and lime zests and lemon juice in a saucepan and whisk well to combine. Bring the mixture to a simmer over low heat. Remove from the heat.
• Slice the cake into even pieces and drizzle the glaze over the top.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

1870 MAHOGANY CAKE

Steps:

• Preheat the oven to 350°F Grease two 9-inch layer pans and line the bottoms with wax or parchment paper. Grease again.
• To prepare cake, heat 1/2 cup of the milk with the cocoa powder in a small pan, stirring until mixture thickens. Cool.
• Cream the butter and sugar together very well. Beat in the egg yolks, one at a time. Beat in the cooled cocoa mixture.
• Stir in the vanilla, flour, remaining milk, dissolved baking soda and nuts. Beat the egg whites until stiff and fold together. Spoon into prepared layer pans and bake about 25 minutes, or until done. Cool on a rack.
• To prepare frosting, place the sugar and water in a saucepan and heat, stirring, until sugar dissolves. Boil without stirring until sugar syrup reaches the soft ball stage or 238°F degrees on a candy thermometer.
• Add the salt to the egg whites and beat into the hot sugar in a steady stream. Beat in the corn syrup and cream of tartar. Beat in the vanilla and continue beating until mixture is spreading consistency. Use to fill and frost the layers. Yield: 6 to 8 servings.
• The New York Times Heritage Cookbook.

MAHOGANY CAKE

Steps:

• Cook cocoa and 1/2 cup milk together until smooth and thick; cool and set aside.
• Cream shortening and add sugar slowly, beating well.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla.
• Sift dry ingredients together and add alternately with 3/4 cup milk to creamed mixture.
• Add chocolate mixture and mix well.
• Bake in two greased 9 inch pans at 350* for about 20 minutes.
• Frost and fill as desired.

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.