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

Preheat oven to 350 degrees. In small bowl, pour boiling water over chocolate, stirring until chocolate is melted; cool. In large mixing 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, salt, alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter among greased pans with bottoms lined with waxed paper. Bake in 8-inch pan for 35-40 minutes; 9-inch pan 30-35 minutes or until top springs back when touched. Cool.