German Chocolate Cake

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Title: German Chocolate Cake
Categories: Cakes, Chocolate
Yield: 12 servings

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

Recipe by: Ghirardelli Chocolate Company of San Francis
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.

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