Egyptian Cake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1/2 cup powdered chocolate milk mix (ghiradelli's)
• 4 large eggs, separated
• 1/2 cup milk
• 1/2 cup butter
• 1 1/2 cups sugar
• 1 3/4-2 cups flour, sifted with the salt (gold medal kitchen tested enriched)
• 1 teaspoon baking powder (calumet)
• 1 teaspoon salt

Recipe

• 1 dissolve chocolate in 5 tablespoons hot water.
• 2 cream butter; add sugar gradually.
• 3 beat @ high speed until grain is gone.
• 4 then add well beaten egg yolks. beat again.
• 5 add milk.
• 6 add chocolate.
• 7 add flour. beat well.
• 8 in a separate bowl beat egg whites until stiff.
• 9 gently fold in stiffly beaten egg whites.
• 10 add baking powder &vanilla last until thoroughly mixed.
• 11 grease 3 layer cake pans with crisco or margerine.
• 12 dust with flour.
• 13 bake @ 325o, approximately 1 hours 10 minutes.
• 14 when cake is done, it bounces back when pressed.
• 15 cool upside down on cake racks.
• 16 run knife around edges of pan to loosen.
• 17 frosting:.
• 18 butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. use a filling of your choice, nothing too overpowering.