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EGYPTIAN CAKE

  • Cooks . com
  • Apr 15, 2016
  • 1 min read

EGYPTIAN CAKE 1 1/2 c. sugar 1/2 c. butter 1/2 c. milk 1 3/4 c. flour 3 tsp. baking powder 1 tsp. vanilla 2 tbsp. chocolate dissolved in 5 tsp. hot water 4 eggs, separated

EGYPTIAN CAKE FILLING: 4 egg yolks 1 c. sugar 1 c. cream or condensed milk 1 c. chopped walnuts

CAKE: Cream butter and sugar. Add chocolate and milk. Add flour and baking powder sifted together. Beat well. Fold stiffly beaten egg whites and vanilla. Bake in greased and floured cake tins. FILLING: Cook all together in double boiler until thick. Coconut may be used instead of nuts.

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