Print Options

Back to Mahogany Devil's Food Cake >

Include these items:

Taste of Home Logo

Mahogany Devil's Food Cake

 Mahogany Devil's Food Cake
"I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale," notes Jamie Regier of Omaha, Nebraska. "It has since become one of my family's most-requested desserts."
12 ServingsPrep: 20 min. Bake: 20 min.


  • 2 tablespoons butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot water
  • 1-1/4 cups sugar
  • 3 egg whites
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract


  • Coat three 9-in. round baking pans with cooking spray and sprinkle
  • with flour; set aside. In a bowl, beat butter and sugar until
  • crumbly, about 2 minutes. Add eggs, one at a time, beating well
  • after each addition. Beat in vanilla. Combine the flour, cocoa,
  • baking soda and salt; add to creamed mixture alternately with

2 of 2

Mahogany Devil's Food Cake (continued)

Directions (continued)

  • buttermilk. Add water; mix well. Pour into prepared pans. Bake at
  • 350° for 20-25 minutes or until a toothpick comes out clean.
  • cool for 10 minutes; remove from pans to wire racks to cool
  • completely.
  • For frosting, in a heavy saucepan, combine the sugar, egg whites,
  • water, corn syrup and cream of tartar. With a portable mixer, beat
  • mixture on low speed for 1 minute. Continue beating on low over low
  • heat until a candy thermometer reads 160°, about 5 minutes. Pour
  • into the bowl of a heavy-duty stand mixer; add extract. Beat on high
  • until stiff peaks form, about 7 minutes. Spread frosting between
  • layers and over top and sides of cake. Yield: 12 servings.
Nutritional Facts: One piece equals 368 calories, 4 g fat (2 g saturated fat), 42 mg cholesterol, 378 mg sodium, 80 g carbohydrate, 1 g fiber, 6 g protein.