1 3/4 cups unbleached flour, sifted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 ounces semisweet chocolate
1/2 cup brewed strong coffee
1/2 cup butter or regular margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Cinnamon Whipped Cream
2 cups heavy whipping cream
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

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 wax 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 extract, 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 over-beat or you will have butter instead of whipped cream.

NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe.