1 pkg German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
4 egg whites, stiff
Frosting
1 c. evap. milk
1 c. sugar
3 egg yolks
1/2 lb. butter
1 tsp. vanilla
Plus: 1 can coconut, 1 c. chopped nuts
Directions:
Hostetler Family Recipe
Melt chocolate in water, then set aside to cool. Cream butter, sugar until light and fluffy. Add yolks, 1 at a time. Add vanilla, chocolate mixture and beat until blended. Sift dry ingredients (flour, baking soda, salt). Add to cake batter alternately with buttermilk. Beat smooth. In a separate bowl, beat egg whites until stiff. Gently fold egg whites into batter. Line three 8" round or two 9" round pans with waxed paper, then pour batter evenly into pans. Bake at 350°F 35-40 minutes. Allow to cool completely before frosting.
Frosting:
Cook evaporated milk, sugar, egg yolks, and butter over medium heat, stirring constantly, until thickened. Add vanilla, coconut, chopped nuts, and beat until of spreadable consistency. Allow to cool. Frost between layers and on top of cake, but not down the sides.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday February 7th, 2006