Egyptian Chocolate Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Egyptian Chocolate Cake
Categories: Cakes, Chocolate
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 Coffee; strong brewed
1/2 c Butter or regular margarine
1 c Sugar
2 Eggs; large
1 ts Vanilla extract
1/2 c Milk
1 ---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 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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