Egyptian Chocolate Cake
1-3/4 Flour Unbleached, Sifted
2 pt Baking Powder
1 pt Cinnamon Ground
1 1/8 pt Clove Ground
4 oz Semisweet Chocolate
1/2 Brewed Strong Coffee
1/2 Butter Or Regular Margarine
1 Sugar
2 Eggs Large
1 pt Vanilla Extract
1/2 Milk
2 Heavy Whipping Cream
1/4 Sugar
2 pt Vanilla Extract
1/2 pt 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 cream.
NOTE: The original recipe came from a GI who found it in Egypt when he was
stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe.