Eagle chocolate cake

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Recipe by: ramdam

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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