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Mahogany Cake




Source of Recipe


Macklinda


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



Recipe



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.


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