1 pkg. Baker's German sweet chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
Coconut-Pecan Frosting

Melt chocolate in water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 3 (9") layer pans, lined on bottom with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes. Remove and cool on rack. Frost cake.