Sugar, 1 ½ cups
Fresh churned sweet butter, (1) cup
Tsp, (1) soda
Hersheys Cocoa, (1/2) cup
Tsp canning salt, (1/4)
Large brown eggs, (3)
Sour milk, (1) cup
Flour, (2) cups
Chopped hickory nuts, (1/2) cup
Chopped raisins, (1/2) cup

Cream sugar & butter. Add egg yolks. Beat. Add flour, soda, salt. And ½ cup sour milk.
Combining !/2 cup sour milk with cocoa & heat over hot water until cocoa melts. Cool. Add to cake batter. Add raisins & nuts. Mix good. Fold in stiff beaten egg whites. Pour into well greased layer cake pans. Cook in oven (375 degrees) 25 minutes

Chocolate Mahogany Cake Icing
Powered sugar, (2) cups
Tsp. Vanilla, (1)
Fresh whole sweet milk, (2/3) cup
Strong coffee, (2) tbls.
Fresh churned butter, (2) tbls.
Hersheys Cocoa, (4) tsp.

Sift sugar-combine butter, vanilla, cocoa & coffee. Beat until smooth & ice cake.