Prep 30 mins
Cook 30 mins
Found this recipe on Grassroots Recipes Mastercook Collections by Deirdre Dee Cox. It states that the original recipe came from a GI who found it in Egypt when he was stationed there. The whipped cream frosting was added later but really adds to the recipe. Posted for ZWT6.
- 414.03 ml unbleached flour, sifted
- 9.85 ml baking powder
- 4.92 ml cinnamon, ground
- 0.59 ml clove, ground
- 113.39 g semisweet chocolate
- 118.29 ml brewed strong coffee
- 118.29 ml butter or 118.29 ml regular margarine
- 236.59 ml sugar
- 2 eggs, large
- 4.92 ml vanilla extract
- 118.29 ml milk
CINNAMON WHIPPED CREAM
- 473.18 ml heavy whipping cream
- 59.14 ml sugar
- 9.85 ml vanilla extract
- 2.46 ml 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 ºF oven for 30 minutes or until cake tests done.
- Cool in pans on racks for 10 minutes.
- Remove from pans, cool completely on racks.
- 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.
- 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.
Is this delicious or what! I think the cream did me in! Or was it the cake! The cake was moist, ehich I enjoy alot in my cakes.
I LOVE this cake - found it years ago on SOAR, which I don't think exists anymore - like years - as in the 1990s! The note on SOAR (and this is the exact same recipe) said it came from a GI who found it in Egypt when he was stationed there. Anyway, I've made it dozens of times - for large crowds and for family - it's always a hit! Thanks for posting!!!!