Mahogany Cake

Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Combine sifted dry ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour milk with cocoa and heat over hot water until cocoa is melted. Cool. Add to cake batter. Add raisins, which have been dredged in 2 tablespoons of the flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008