Eagle chocolate cake

Yield: 12 servings

Measure Ingredient
4 ounces Ghirardelli Semi-Sweet Chocolate
½ cup Water
1 cup Butter
2 cups Sugar
4 larges Eggs, separated
1 teaspoon Vanilla
2 cups Unsifted flour
1 teaspoon Baking soda
1 cup Buttermilk or strong cold coffee
½ teaspoon Salt

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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