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Eagle Chocolate Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

4  ounces  Ghirardelli Semi-Sweet, Chocolate
1/2  cup  Water
1  cup  Butter
2  cups  Sugar
4  large  Eggs, separated
1  teaspoon  Vanilla
2  cups  Unsifted flour
1  teaspoon  Baking soda
1  cup  Buttermilk or strong cold, coffee
1/2  teaspoon  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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