1/2 c. boiling water
1 (4 oz.) bar sweet cooking chocolate
2 c. sugar
1 c. butter, softened
4 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Grease 3 round pans, 9 x 1 1/2 inches. Line bottom of pans with wax paper. Pour boiling water over chocolate in small bowl. Stir to melt chocolate and set aside to cool. Beat sugar and butter until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate mixture and vanilla on low speed. Add flour, baking soda and salt alternating with buttermilk, beating after each addition until batter is smooth. Fold in egg whites, stiffly beaten. Divide batter among pans. Bake 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool. Fill layers and frost top of cake with Coconut-Pecan Frosting.