Try this Eagle Chocolate Cake recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS: 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
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 12 | ||
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Calories: 743 | ||
Calories from Fat: 217 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 394mg | 121 % | |
Sodium 352.7mg | 12 % | |
Potassium 179.5mg | 5 % | |
Total Carbohydrate 120.9g | 36 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 120.2g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 743
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