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

Heat oven to 350 degrees. Grease 3 round layer pans, 8 or 9 x 1 1/2 inches, or 2 square 8x8x2 or 9x9x2 inches. Line bottom of pans with waxed paper.

In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; set aside to cool.

In large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. On low speed, blend in chocolate and vanilla. Mix in flour, soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake 8 inch rounds 35-40 minutes; 9 inch rounds 30-35 minutes; 8 inch squares 45-50 minutes; 9 inch squares 40-45 minutes or until top springs back when touched lightly with finger. Cool. Fill layers and frost top of cake with coconut-pecan frosting.