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 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.
Yields
12 servings
