1 pkg. (4 oz.) Baker's German sweet chocolate
1/2 c. boiling water
1 c. (2 sticks) butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut-Pecan Frosting (recipe below)

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter.

Pour batter into three 9 inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

COCONUT-PECAN FROSTING:

Combine in saucepan: 1 c. sugar 3 slightly beaten egg yolks 1/2 c. butter 1 tsp. vanilla

Cook and stir over medium heat until thickened.

Remove form heat. Stir in: 1 c. pecans

Cool until thick enough to spread. Makes 2 1/2 cups.