Chocolate Cherry Groom's Cake

My mother-in-law made this cake for one of her daughters' weddings. My mother decorated it with sugared fruit. The icing does call for two egg yolks; if not using pasteurized eggs, omit them. The times listed don't include the cooling time.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 layer cake

Ingredients

• 4  ounces  baker's  German sweet chocolate
• 1⁄2 cup boiling water
• 1  cup butter or 1  cup margarine
• 2  cups sugar
• 4  egg yolks
• 1  teaspoon vanilla
• 2 1⁄4 cups  sifted flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 4  egg whites, stiffly beaten
• 1⁄2 cup maraschino cherry, chopped
• 2⁄3 cup butter, softened
• 2  lbs powdered sugar
• 2  ounces  unsweetened chocolate, melted and cooled
• 2  egg yolks
• 1  tablespoon vanilla
• 1⁄2 cup  whipping cream

Directions

1. Melt the chocolate in the hot water; cool.
2. Cream the butter and sugar until fluffy. Add the yolks, one at a time, beating well after each.
3. Blend in vanilla and chocolate.
4. Sift the flour, soda, and salt together. Add to the chocolate mixture alternately with the buttermilk , beating after each addition until smooth.
5. Fold in the egg whites.
6. Pour into three 9" round layer pans lined with wax paper.
7. Bake at 350 degrees for 30 to 35 minutes. Cool.
8. Spread layers with frosting; sprinkle the chopped cherries between layers on the frosting.
9. Top with last layer and spread frosting on top and sides.
10. Icing Directions: Cream the butter. Gradually blend in 1 lb. sugar. Stir in egg yolks, vanilla, and chocolate. Gradually beat in remaining powdered sugar. Add enough cream to make it of spreadable consistency.