1870 to 1899 Cake # 7

Mahogany Cake with Seven-Minute Frosting

Although chocolate cakes were gaining popularity, chocolate was harder to come by and was a lot more expensive than it is today. Many of the cakes made in the late 1800's would only have 2 ounces of chocolate in them which would make them more pale in color. These "nearly chocolate cakes" were called Mahogany Cakes. This recipe was adapted from Sarah Rorer's cookbook from 1886. The recipe uses brown and white sugar and uses a Seven-Minute frosting which cut back on waste because one could use the yolks in the cake and use the whites for the frosting.

My Experience:

I had a friend of mine ask me if I could make a cake for her sons birthday party. I asked if she minded that I make the next one in my cookbook project and she generously obliged. The Mahogany Cake was easy to make, but then I had to face one of my challenges; that Seven-Minute frosting! It once again would not set up the way it is supposed to, but it tasted good, so I cheated a bit. I covered the edges of the cake with some ground up chocolate and all was well.

This cake had very positive reviews at the party. Multiple family members and friends thought it was really yummy and asked me about the cake and the project I am doing. It was a little stressful using a cake that I couldn't taste first before I served it to a bunch of people for a party, but I am thankful that this is the cake that was next on the list; can you imagine if I had made that Sunshine Cake?! Haha! This cake was actually one of my husbands favorites so far, I have earmarked it as one worth coming back to:)