Recipe#26091

Title: Chocolate Cake 02

rec.food.recipes archive 

Egyptian Cake
 
1/2 c butter or margarine
4 eggs, separated
1 tsp baking powder
1/2 cup milk
1 tsp vanilla
1 3/4 c sifted cake flour
1 1/2 cup sugar
1/4 tsp salt
5 tablespoons Ghirardelli ground chocolate
1 tablespoons whiskey
 
Cream butter and sugar until light and fluffy. Add egg yolks and
beat well.  Sift together dry ingredients and add alternately
w/milk. Mix well. Add vanilla and whiskey. In a separate bowl, beat
egg whites until stiff but not too dry. Fold into batter mixture.
Pour into pans that have been greased and floured. Two 8" round or
one 12 x 17 pan. Bake 350 degrees for 30-40 minutes until cake
tested inserted in middle comes out clean. Let cool on racks 10
minutes before removing from pan.
 
Frosting for Egyptian Cake
 
1/2 cup butter
2 cups sifted powdered sugar
1/2 tsp vanilla
pinch salt
2 Tbsp Ghirardelli ground chocolate
 
Beat all together, adding one or two Tbsp milk to get a good frosting
consistency.