Eagle Chocolate Cake

4 oz Ghirardelli Semi-Sweet

-Chocolate 1/2 c Water

1 c Butter

2 c Sugar

4 lg Eggs, separated

1 ts Vanilla

2 c Unsifted flour

1 ts Baking soda

1 c Buttermilk or strong cold

-coffee 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. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin