Egyptian Chocolate Cake

Egyptian Chocolate Cake
Yield: 12 Servings


1 3/4 c flour; unbleached, sifted
2 ts baking powder
1 ts cinnamon; ground
1/8 ts cloves; ground
4 oz semisweet chocolate
1/2 c ; brewed strong coffee
1/2 c butter or regular margarine
1 c sugar
2 ea eggs; large
1 ts vanilla extract
1/2 c milk

---------------------CINNAMON WHIPPED CREAM---------------------------
2 c heavy whipping cream
1/4 c sugar
2 ts vanilla extract
1/2 ts cinnamon; ground


Sift the flour, baking powder, cinnamon and cloves together; set
aside. Combine chocolate and coffee in small saucepan. Cook over low
heat until the chocolate is melted, stirring constantly. Remove from
heat and cool to room temperature. Cream the butter and sugar
together in a mixing bowl, until they are light and fluffy. Use an
electric mixer set on medium speed. Add eggs, one at a time, beating
well after each addition. Beat in vanilla and chocolate mixture. Add
dry ingredients alternately with milk to the creamed mixture, beating
well after each addition. Pour batter into 2 greased and waxed
paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven
for 30 minutes or until cake tests done. Cool in pans on racks for 10
minutes. Remove from pans; cool completely on racks. To assemble the
cake, place one cake layer on serving plate. Spread with Cinnamon
Whipped Cream. Top with second cake layer. Frost sides and top with
remaining Cinnamon Whipped Cream. Refrigerate until serving time.

CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough
to spread. DO NOT overbeat or you will have butter instead of whipped