1 pkg. (4 oz.) Bakers German Sweet chocolate
2 1/3 c. sifted cake flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
1 c. buttermilk
1 tsp. vanilla
2 eggs
Coconut Pecan Filling and Frosting (recipe above)

Melt chocolate over very low heat; cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixer bowl to soften. Add flour mixture, 3/4 cup of the buttermilk and the vanilla. Mix to dampen flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into 3 (8 inch) cake pans lined on bottom with wax paper. Bake at 350 degrees for 35 minutes, or until cake tester inserted into centers comes out clean. Cool in pans 15 minutes; remove from pans and cool on racks. Spread filling on layers and stack.