Egyptian Chocolate Cake
 
1-3/4 cup  unbleached flour, sifted
1 tsp  cinnamon
1/8 tsp  ground cloves
4 oz.  semisweet chocolate
1/2 cup  brewed strong coffee
1/2 cup  butter or regular margarine
1 cup  sugar
2   eggs
1 tsp  vanilla
1/2 cup  milk
 
  cinnamon whipped cream
2 cup  heavy whipping cream
1/4 cup  sugar
2 tsp  vanilla
1/2 tsp  cinnamon
 
sift together the flour, baking powder, cinnamon and cloves; set 
aside. 
combine chocolate and coffee in a small saucepan. cook over low heat 
until chocolate is melted, stirring constantly. remove from heat and 
let cool to room temperature. 
with an electric mixer set on medium speed, cream butter and sugar 
together in a mixing bowl until light and fluffy. add eggs, 1 at a 
time, beating well after each addition. 
beat in vanilla and the chocolate mixture. add dry ingredients 
alternately with the milk to the creamed mixture, beating well after 
each addition. 
pour the batter into 2 greased and wax paper-lined 8-inch cake pans. 
bake in a preheated 350 oven for 30 minutes, or until cakes test 
done. cool in pans on racks for 10 minutes. remove from pans; cool 
completely on racks. 
 
cinnamon whipped cream: chill a large mixing bowl and beaters. combine 
the cream, sugar, vanilla and cinnamon in the chilled bowl. beat with 
an electric mixer set at high speed until soft peaks form and the 
mixture is thick enough to spread. do not overbeat or you will have 
butter instead of whipped cream. 
 
to assemble: place one cake layer on a serving plate. spread with some 
of the cinnamon whipped cream. top with the second cake layer. frost 
the sides and top with the remaining cinnamon whipped cream. 
 
refrigerate until served. 
 
serves 12. 
 
 
>from the "farm journal" 
--- 
http://www.sudairy.com/mer/recipes.html 
-- 
(ID: 11056) Mirror: rec.food.recipes: Sat, Aug 30, 2003


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