Eagle Chocolate Cake
- 4 oz Ghirardelli Semi-Sweet
- -Chocolate
- 1/2 c Water
- 1 c Butter
- 2 c Sugar
- 4 lg Eggs, separated
- 1 ts Vanilla
- 2 c Unsifted flour
- 1 ts 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
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
