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| RECIPE FOR EAGLE CHOCOLATE CAKE |
Title: Eagle Chocolate Cake Category: Chocolate Pies Serves: 12
Ingredients:
| 4.00 | oz | Ghirardelli Semi-Sweet | | | -Chocolate | | 0.50 | c | Water | | 1.00 | c | Butter | | 2.00 | c | Sugar | | 4.00 | lg | Eggs, separated | | 1.00 | ts | Vanilla | | 2.00 | c | Unsifted flour | | 1.00 | ts | Baking soda | | 1.00 | c | Buttermilk or strong cold | | | -coffee | | 0.50 | 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.
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