---------- Recipe via Meal-Master (tm) v8.01
       Title: Egyptian Chocolate Cake
  Categories: Chocolate, Cakes/choc.
       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  ; brewed strong coffee
     1/2 c  Butter or regular margarine         1 c  Sugar
       2 ea Eggs; large                         1 ts Vanilla extract
 	1/2 c  Milk				   1 x	---cinnamon whipped
       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.