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Egyptian Chocolate Cake

1 3/4 cups flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
4 ounces semisweet chocolate
1/2 cup brewed strong coffee
1/2 cup butter or regular margarine
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon

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. Servings: 12

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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