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Eagle Chocolate Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 4
ounces
Ghirardelli Semi-Sweet,
Chocolate
1/2
cup
Water 1
cup
Butter 2
cups
Sugar 4
large
Eggs,
separated
1
teaspoon
Vanilla 2
cups
Unsifted flour 1
teaspoon
Baking soda 1
cup
Buttermilk or strong cold,
coffee
1/2
teaspoon
Salt
Directions:
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes; remove cake.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
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