Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans. Set aside. In 3 qt. saucepan, combine 1 cup butter and 4 squares chocolate. Cook over low heat, stirring often, until mixture is melted and smooth. Cool at room temperature 15 minutes. In medium bowl, beat 2 eggs with the buttermilk and vanilla. On waxed paper, mix together flour, 2 cup sugar and the baking soda. With wooden spoon or wire whisk, add dry ingredients and buttermilk mixture alternately to chocolate mixture. Mix until well blended. Divide evenly among prepared pans.
Bake 20 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in pans on wire racks 5 minutes. Loosen edges of cake with metal spatula or knife. Turn out on racks, and cool completely. Meanwhile, prepare filling: In 2 qt. saucepan, combine cream, sugar, egg yolks and butter. Cook over medium heat, stirring constantly, until mixture thickens enough to coat the back of a spoon - about 12 minutes; remove from heat. Add chocolate, stirring until melted; stir in coconut. Spread filling in 9x13 pan. Chill in freezer until cooled and thick enough to spread, about 20 minutes. Place one layer on serving platter with half of chilled filling. Top with second layer and remaining filling. Place third layer over filling; frost outside and top of cake with Satin Chocolate Frosting. Makes 8-10 servings.
In top of double boiler or in medium saucepan, melt chocolate over hot, not boiling, water. Remove from hot water; cool 5 minutes. Stir in sour cream until smooth.
By Robin from Washington, IA
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