| Recipe: | Eagle Chocolate Cake |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 12 |
| Difficulty: | N/A |
| Ingredients: | 4 oz Ghirardelli Semi-Sweet chocolate
1/2 cup(s) water
1 cup(s) butter
2 cup(s) sugar
1 tsp vanilla
2 cup(s) Unsifted flour
1 tsp baking soda
1 cup(s) buttermilk or strong cold coffee
1/2 tsp salt
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| Directions: | 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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