Ancient Egyptian Chocolate Cake

Ingredients

• 1-3/4 cups (425 ml) flour
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) cinnamon
• 1/8 tsp (1 ml) ground cloves
• 4 oz (112 grm) semi-sweet baker's chocolate
• 1/2 cup (125 ml) brewed coffee - can be hot
• 1 cup (225 ml) sugar
• 2 eggs
• 1 tsp (5 ml) vanilla
• 1/2 cup (125 ml) butter
• 2 cups (475 ml) whipping cream
• 1/4 cup (60 ml) sugar
• 2 tsp (10 ml) vanilla
• 1/2 tsp (2 ml) cinnamon

Directions

Sift together the first 4 ingredients.
Combine the coffee and chocolate over heat until chocolate is melted. Cool. Cream together the butter and sugar until fluffy.
Add the eggs, one at a time, beating each on in.
Beat in the vanilla and the chocolate mixture.
Then add alternately the liquid and dry inredients, beating well in between.
Pour batter into 2 well greased 8 inch cake pans.
Bake in 350 degree (175 C.) F. oven for one half hour.
Cool cakes for about 10-15 minutes in pans before removing.
Frost and fill the cake with the cinnamon whipped cream.
Keep refrigerated, or add a little gelatin to the whipping cream to hold firm.
Whip Cream frosting:
Chill mixing bowl and beaters.
Whip the cream until stiff, add slowly the vanilla, sugar, and cinnamon.
Do not overbeat!

Submitted 6/13/05.
Source: http://online-cookbook.com/goto/cook/rpage/000741
Submitted By: Meryl
starmer@prodigy.net
Ancient Egyptian Chocolate Cake