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Eagle Chocolate Cake

 

Eagle Chocolate Cake recipe
151

Yield

16

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

 

Ingredients

4 ounces chocolate
ghiradelli
*
½ cup water
1 cup butter
2 cups sugar
4 large eggs
separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
or strong cold coffee
½ 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 inch round cake pans lined with wax paper.

Bake at 350℉ (180℃) F about 30 minutes. Cool on rack 10 minutes, remove cake.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 28042% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 224mg 9%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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