Eagle Chocolate Cake

4 oz ghirardelli semi-sweet chocolate
1/2 cup water
1 cup butter
2 cup sugar
4 large eggs; separated
1 teaspoon vanilla
2 cup unsifted flour
1 teaspoon baking soda
1 cup buttermilk; or coffee
1/2 teaspoon salt

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:  Ghirardelli Chocolate Company

12 servings


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