1 c. (2 sticks) butter
4 eggs, separated
2 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. boiling water
4 oz. bar German Sweet Chocolate
1 tsp. instant coffee granules
2 c. sugar
1 tsp. vanilla
1 c. buttermilk

Soften butter. Sift together flour, baking soda and salt and set aside. In a small bowl pour boiling water over broken up chocolate and instant coffee. Stir to melt and then let cool.

In a large bowl, using electric mixer at medium or by hand, cream butter until light. Add sugar and beat until fluffy. Add egg yolks one at a time, beating each one in. Mix in vanilla and melted chocolate.

At low speed add flour mixture alternately with buttermilk and mix just until blended. Beat egg whites until stiff and fold gently into batter.

Pour batter into 3 round 9-inch cake pans which have been greased and bottoms lined with wax paper. Bake for 30-40 minutes in a 350 degree oven on 2 racks. Make sure pans do not touch each other or the oven walls.

Remove pans from oven. Cool in pans on racks for 10 minutes. Invert on racks, peel off paper and let cool completely. The cake layers can be made a day in advance and wrapped tightly in plastic wrap. The frosting should be made and put on within a few hours of serving. Serves 12-14. (Frost with Mocha Whipped Cream Frosting.)