Recipe - Eagle Chocolate Cake

4 ounce Ghirardelli SemiSweet
Chocolate
One half cup Water
1 cup Butter
2 cup Sugar
4 lg Eggs, separated
1 teaspoon Vanilla
2 cup Unsifted flour
1 teaspoon Baking soda
1 cup Buttermilk or strong cold
coffee
One half 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 350F 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