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    Mahogany Cake

    Source of Recipe


    List of Ingredients

    parchment paper
    3 ounces unsweetened chocolate, grated
    2 cups firmly packed brown sugar, divided
    1 cup milk, divided
    1/2 cup butter, softened
    2 cups flour
    1 teaspoon baking soda
    2 eggs, beaten
    1 teaspoon vanilla
    1 cup golden raisins
    1 cup chopped walnuts
    Rum Whipped Cream, (recipe below)

    Rum Whipped Cream
    1 cup heavy whipping cream
    3 tablespoons powdered sugar
    1/2 teaspoon rum extract


    Grease heavy 10-inch cast iron skillet, line with parchment paper. In saucepan, combine chocolate, 1 cup brown sugar and 1/2 cup milk. Bring to a boil over medium heat; boil 5 minutes, stirring occasionally. Set aside. In large mixer bowl, beat butter and 1 cup brown sugar until light and fluffy. Stir in flour, baking soda and 1/2 cup milk; blend well. Add hot chocolate mixture; mix well. Blend in eggs and vanilla. Fold in raisins and walnuts. Pour batter into prepared skillet. Bake in a preheated 350 F oven until cake begins to pull away from side of pan (28-32 minutes). Do not over bake. Cool cake in pan on wire rack 30 minutes. Serve warm or cold with Rum Whipped Cream. Amount: 8-12 servings.
    Tip: If desired, raisins may be soaked in 1/2 cup brandy. Cover; refrigerate overnight. Drain before folding into cake batter.

    In chilled bowl, whip all ingredients until stiff peaks form Cover; refrigerate.




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