Eagle chocolate cake

 
                            EAGLE CHOCOLATE CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Ghirardelli                      Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Ghirardelli Semi-Sweet
                         -Chocolate
      1/2   c            Water
    1       c            Butter
    2       c            Sugar
    4       lg           Eggs, separated
    1       t            Vanilla
    2       c            Unsifted flour
    1       t            Baking soda
    1       c            Buttermilk or strong cold
                         -coffee
      1/2   ts           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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