Frosted Mahogany Cake

If you're looking for a rich chocolate cake, this is not the recipe for you. This is a very mild, moist chocolate cake that's always well complimented. I think the frosting is especially good but you could probably use cream cheese frosting and achieve a fantastic result. Have no clue where this recipe came from but it's my parents' favorite. I've also made this in a 9x13 pan.

• Ready In: 55 mins
• Yields: 1 cake

Ingredients

• For Cake

• 1 1⁄2 cups sugar
• 1⁄2 cup butter or 1⁄2 cup margarine
• 4  egg yolks
• 2  tablespoons  cocoa
• 5  teaspoons hot water
• 2  teaspoons baking powder
• 1 3⁄4 cups cake flour
• 1⁄2 cup milk
• 1  teaspoon vanilla
• 4  stiffly beaten  egg whites

• For Frosting

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 (1 lb) box powdered sugar
• 2  tablespoons cocoa powder
• 5  teaspoons hot water
• 1  egg yolk

Directions

1. For Cake:
2. Cream butter and sugar.
3. Add four egg yolks one at a time, beating well after each addition.
4. Combine cocoa and hot water and blend into the egg and sugar mixture.
5. Sift together baking powder and flour.
6. Add flour alternatively to the egg mixture with the milk.
7. Add vanilla.
8. Fold in egg whites.
9. Bake in three greased and floured cake pans for 25 minutes at 350 degrees.
10. For Frosting:
11. Gradually mix butter and sugar.
12. Combine cocoa and hot water and add to sugar mixture.
13. Add egg yolk last.
14. If the frosting is too thick to spread, thin with milk or cream.