Egyptian Cake

• 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

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.

powdered chocolate milk, eggs, milk, butter, sugar, flour, baking powder, salt

Taken from www.food.com/recipe/egyptian-cake-312732 (may not work)