---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Egyptian Chocolate Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
   1 3/4 c  Flour; unbleached; sifted
       2 ts Baking powder
       1 ts Cinnamon; ground
     1/8 ts Cloves; ground
       4 oz Semisweet chocolate
     1/2 c  Coffee; strong brewed
     1/2 c  Butter or regular margarine
       1 c  Sugar
       2    Eggs; large
       1 ts Vanilla extract
     1/2 c  Milk
       1    ---cinnamon whipped cream---
       2 c  Heavy whipping cream
     1/4 c  Sugar
       2 ts Vanilla extract
     1/2 ts 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.
  
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