Egyptian Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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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