Egyptiancake Recipes

EGYPTIAN CAKE

Steps:

• Dissolve Chocolate in 5 tablespoons hot Water.
• Cream butter; add sugar gradually.
• Beat @ high speed until grain is gone.
• Then add well beaten egg yolks. Beat again.
• Add Milk.
• Add chocolate.
• Add Flour. Beat well.
• In a separate bowl beat egg whites until stiff.
• Gently fold in stiffly beaten egg whites.
• Add Baking Powder &Vanilla last until thoroughly mixed.
• Grease 3 layer cake pans with crisco or margerine.
• Dust with flour.
• Bake @ 325o, approximately 1 hours 10 minutes.
• When cake is done, it bounces back when pressed.
• Cool upside down on cake racks.
• Run knife around edges of pan to loosen.
• FROSTING:.
• Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.

EGYPTIAN CHOCOLATE CAKE

Steps:

• 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 ºF oven for 30 minutes or until cake tests done.
• Cool in pans on racks for 10 minutes.
• Remove from pans, cool completely on racks.
• 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.
• 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.