1 (4 oz.) bar sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. sifted cake flour
1 c. buttermilk
Coconut Pecan Frosting

Melt chocolate in boiling water. Cream butter and sugar until mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla. Sift together salt, soda and cake flour. Add alternately with buttermilk to chocolate mixture until batter is smooth.

Beat egg whites until stiff. Fold into batter. Pour into 3 greased wax paper lined 8 or 9 inch layer cake pans. Bake at 350 degrees for 30-40 minutes. Cool on racks. Frost tops with coconut frosting and stack.