Eagle Chocolate Cake

Categories: Ghirardelli | Cakes

Serves: 12 Servings

Ingredients:

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

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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