1 pkg. German sweet chocolate
1/2 c. boiling water
2 sticks butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. cake flour
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until smooth. Fold in beaten egg whites.

Pour into three 8 or 9-inch cake layer pans, lined on bottoms with paper. Bake in moderate 350 degree oven for 30 to 40 minutes. Cool. Fill layers and frost top and sides of layers with coconut-pecan filling.