Can someone give me a good recipe for egyptian chocolate cake?

CHOCOLATE EGYPTIAN CAKE





2 1/2 tbsp. vegetable shortening


2 c. sugar


4 eggs, separated


5 tbsp. water


5 1/2 tbsp. cocoa


2 c. flour


4 tsp. baking powder


1/2 tsp. salt


1 1/4 c. milk


1 tsp. vanilla





Cream shortening; add sugar and cream together. Blend in egg yolks and mix until creamy. Heat water, stir in cocoa, and pour into shortening/sugar batter. Beat egg whites until stiff. Sift together flour, baking powder, and salt; mix into batter. Gradually add the milk, stirring well. Add vanilla. Fold in the egg whites. Bake at 350 degrees for 45 minutes. This makes a large cake. Cool cake thoroughly and ice with Chocolate Frosting.





CHOCOLATE FROSTING:





3/4 box confectioners sugar


1/4 lb. butter (1/2 c.)


4-5 tbsp. cocoa


Few drops coffee





Cream butter into sugar. Add 4-5 tablespoons cocoa and a few drops of coffee. Stir. Frost cooled cake.Can someone give me a good recipe for egyptian chocolate cake?
You are very welcome, I'm glad I could be of help! Report Abuse
Can someone give me a good recipe for egyptian chocolate cake?
Egyptian Chocolate Cake


2 cups flour


2 cups sugar


1 teaspoon baking powder


2 teaspoons baking soda


1 cup milk


1/2 cup vegetable oil


3/4 cup Dutch-processed cocoa powder


1 tablespoon vanilla


2 eggs


1 cup hot coffee





1. Mix all ingredients together in large bowl.


2. Pour into greased 9x13 pan.


3. Bake at 350F degrees for 30-35 minute.


4. Top with your favorite frosting, powdered sugar or whipped topping.
# 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.
hmmm i never knew they eat chocolate...or cake in egypt. I thought they eat bald cats and humans.