Egyptian Cake

"This cake is also my Mom's favorite, although maybe because it was the favorite of her oldest brother. It is a mild chocolate, not requiring complicated procedures to make successfully. We always ate it in October for my brother's birthday."
 
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Ready In:
1hr 40mins
Ingredients:
8
Serves:
8
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ingredients

  • 12 cup powdered chocolate milk mix (Ghiradelli's)
  • 4 large eggs, separated
  • 12 cup milk
  • 12 cup butter
  • 1 12 cups sugar
  • 1 34 - 2 cups flour, sifted with the salt (Gold Medal Kitchen Tested Enriched)
  • 1 teaspoon baking powder (Calumet)
  • 1 teaspoon salt
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directions

  • 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.

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Reviews

  1. My kids loved this cake! We made it as directed and frosted it with a chocolate raspberry ganche. Very good! Made for PAC Fall 2009.
     
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RECIPE SUBMITTED BY

I'm a former professional cook who's spent a lot of time in Asia. I make a lot of Chinese food. <br> <br>To work off the food, I'm obsessed with riding my bike.
 
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