Egyptian Cake

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.