mahogany cake

How To Make mahogany cake

• 1

  Preheat the oven to 350 degrees F. Grease a 10- to 12-cup Bundt pan with butter or cooking spray, sprinkle lightly with all purpose flour, and tap over the sink to remove any excess flour
• 2

  Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed about 2 minutes, until fluffy. Add the eggs, one at a time, beating on medium speed about 20 seconds after each addition.
• 3

  in a medium saucepan; add 1/2 of the milk and the cocoa and cook until the consistency of custard. Let cool slightly: add to the butter, sugar and egg mixture, add remaining 1/2 of milk (mixed with 1 t baking soda)
• 4

  Place the sifted flour in another medium bowl, add salt. Add about 1/3 of the flour mixture to the butter-sugar mixture and beat on medium speed until just incorporated. Continue adding the dry and wet ingredients alternately, ending with dry ingredients.
• 5

  Spoon the batter, which will be thick, into the prepared pan. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. (After about 40 minutes, the cake may crack slightly around the middle, and the crack may look slightly wet. Test with a toothpick anyway; the cake may be done.) If overbaked the cake will dry out. Cool for 5 minutes in the pan, invert onto a rack, and cool for 20 minutes before icing.
• 6

  Icing: Pour the boiling water into a medium bowl. Stir in the cocoa, stirring until smooth. Stir in the butter and vanilla and add the salt and powdered sugar. Stir until smooth.
• 7

  Set the cooled cake on a large serving plate and spoon the icing over it, covering it completely. The icing will pool in the hole in the middle of the cake as well as on the outside edges of the plate. The icing will cool within 30 minutes, making it possible to cover the cake with plastic wrap without smearing it.
• 8

  The covered glazed cake will keep at least 2 days at room temperature. It can be frozen up to 3 weeks.
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