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Print this Recipe    Egyptian Cake

1/2 c butter or margarine
4 eggs, separated
1 tsp baking powder
1/2 cup milk
1 tsp vanilla
1 3/4 c sifted cake flour
1 1/2 cup sugar
1/4 tsp salt
5 tablespoons Ghirardelli ground chocolate
1 tablespoons whiskey

Cream butter and sugar until light and fluffy. Add egg yolks and
beat well. Sift together dry ingredients and add alternately
w/milk. Mix well. Add vanilla and whiskey. In a separate bowl, beat
egg whites until stiff but not too dry. Fold into batter mixture.
Pour into pans that have been greased and floured. Two 8" round or
one 12 x 17 pan. Bake 350 degrees for 30-40 minutes until cake
tested inserted in middle comes out clean. Let cool on racks 10
minutes before removing from pan.


Frosting for Egyptian Cake

1/2 cup butter
2 cups sifted powdered sugar
1/2 tsp vanilla
pinch salt
2 Tbsp Ghirardelli ground chocolate

Beat all together, adding one or two Tbsp milk to get a good frosting
consistency.

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