Classic Mahogany Sour Cream Cake

Mahogany Cake

Jan 2, 2012
John Uher
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Prep Time: 0 hours 15
Total Time:
unsweetened cocoa powder
3 tbsp. instant coffee granules
Stick Butter
granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
large eggs
all-purpose flour
Decoration: confectioners’ sugar
  1. Heat oven to 350°F. Lightly coat a 13 x 9-in. baking pan with nonstick spray.
  2. Put 1 2⁄3 cups water, the cocoa and coffee in a small saucepan. Bring just to a boil, stirring with a whisk until well blended. Let cool.
  3. Beat butter, granulated sugar, baking powder, baking soda and vanilla in a large bowl with mixer on high speed until well blended. Add eggs; beat until fluffy. On low speed, beat in cocoa mixture, then the flour just until blended. Pour into pan.
  4. Bake 30 minutes or until a wooden pick inserted near center comes out clean. Remove to a wire rack; cool completely.
  5. To decorate: Place narrow strips of wax paper on servings and dust with confectioners' sugar; carefully lift off strips.

Video: Tone Liv, Rich Mahogany & Pryme Prolifik - Take The Cake (Produced By Basementunit)

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Date: 06.12.2018, 14:31 / Views: 61272