1 3/4 cup flour, unbleached, sifted
2 tsp baking powder
1 tsp cinnamon, ground
1/8 tsp cloves, ground
4 oz semisweet chocolate
1/2 cup ; brewed strong coffee
1/2 cup butter or regular margarine
1 cup sugar
2 each eggs, large
1 tsp vanilla extract
1/2 cup milk
CINNAMON WHIPPED CREAM
2 cup heavy whipping cream
1/4 cup sugar
2 tsp vanilla extract
1/2 tsp cinnamon, ground
A Recipe for
Egyptian Chocolate Cake
Dyspepsia is the remorse of a guilty stomach. |
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Herb Tip |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
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This Recipe for Egyptian Chocolate Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
If you enjoy this Egyptian Chocolate Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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This is a recipe for Egyptian Chocolate Cake from the recipe cookbook of Recipes-to-go (Dessert)
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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Food Tip |
All happiness depends on a leisurely breakfast. |
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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.
Serves: 12
Egyptian Chocolate Cake Recipe brought to you by Recipes To-Go