1 pkg. German sweet chocolate
1 c. butter
2 c. sugar
4 egg yolks and whites
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

Melt 1 package German chocolate in 1/2 cup boiling water, then cool. Cream 1 cup butter and 2 cups sugar until light and fluffy. Add egg yolks one at a time, beating after each. Add vanilla and melted chocolate mix until blended.

Sift together 2 1/2 cups cake flour, soda, salt; add flour mixture into the chocolate mixture alternating with 1 cup buttermilk, beating after each addition until smooth. Fold in 4 egg whites stiffly beaten.

Pour batter into 3 (9 inch) cake pans lined on bottom with waxed paper. Bake at 350 degrees for 30-35 minutes. Cool then frost between layers and top with coconut pecan frosting.