5 egg yolks
5 egg whites
1 c. buttermilk
3 tsp. vanilla
3/4 c. butter
2 1/2 c. sugar
4 sqs. semi sweet chocolate
1/2 c. water
1 tsp. baking soda
2 c. sifted flour

Melt semisweet chocolate in 1/2 cup water. Cream butter and sugar. Add chocolate to creamed mixture. Beat in egg yolks one at a time. Mix one teaspoon baking soda with buttermilk and add alternately with sifted cake flour. Add vanilla. Beat egg whites with a pinch of salt and fold into cake batter. Divide batter in three greased and floured 8-inch cake pans. Bake at 350 degrees for 20 minutes.

FROSTING:

Bring to boil 1 stick butter, 3 1/2 tablespoons cocoa and 1/3 cup milk. Add 1 box powdered sugar and 1 teaspoon vanilla. Beat until smooth. Add one cup chopped pecans.