1 3/4 c Flour; Unbleached, Sifted 1/2 c Butter Or Regular Margarine
2 t Baking Powder 1 c Sugar
1 t Cinnamon; Ground 2 ea Eggs; Large
1/8 t Cloves; Ground 1 t Vanilla Extract
4 oz Semisweet Chocolate 1/2 c Milk
1/2 c ; Brewed Strong Coffee
CINNAMON WHIPPED CREAM
2 c Heavy Whipping Cream 2 t Vanilla Extract
1/4 c Sugar 1/2 t Cinnamon; Ground
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.
Yields
12 servings