Egyptian chocolate cake

 
                          EGYPTIAN CHOCOLATE CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.                                                      
  
 
 
 
 
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