4 oz Ghirardelli Semi-Sweet 1 ts Vanilla
-Chocolate 2 c Unsifted flour
1/2 c Water 1 ts Baking soda
1 c Butter 1 c Buttermilk or strong cold
2 c Sugar -coffee
4 lg Eggs, separated 1/2 ts 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.
Yields
12 servings