1 1/2 c. white flour
1/3 c. powdered milk
1 tsp. baking soda
1/2 tsp. salt
1 c. sourdough starter
1 c. water
2 tsp. freeze-dried coffee
1 tsp. pure vanilla extract
4 oz. (4 sq.) bitter chocolate
1/2 c. (1 cube) butter, softened
2 c. sugar
3 eggs, separated

Add flour, milk, soda and salt together; set aside. Add starter, water, coffee and vanilla together; set aside. Melt the chocolate on very low heat, stirring frequently.

Cream together the butter and sugar and beat until light and fluffy. Beat in the egg yolks one at a time. Add the melted, cooled chocolate and beat rapidly until well blended. Continue to beat and add alternately the flour mixture and the sourdough mixture 1/2 cup at a time. Set aside when the mixtures are well blended.

Next, beat the egg whites until they form stiff peaks. Fold the egg whites very gently into the batter. Pour the batter into three 8-inch cake pans that have been well-buttered and lined with wax paper on the bottom. Bake in a preheated 350 degree oven for 45 minutes or until the center is done. Remove the cakes and cool on a rack. Frost with your favorite frosting.