4 oz Ghirardelli Sweet Dark
-Chocolate
1/2 c Water
1 c Butter
2 c Sugar
4 lg Eggs, separated
1 ts Vanilla
2 c Unsifted all purpose flour
1 ts Baking soda
1 c Buttermilk
1/2 ts Salt
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
water, stirring until smooth; 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 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 for 30 to 35 minutes. Cool on
rack 10 minutes; remove cake. Frost with Butter Pecan Frosting.
Yields
12 Servings