1 package sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks, unbeaten
1 tsp. vanilla
2-1/2 cups sifted cake flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Melt chocolate over the boiling water then allow to cool. Cream together the butter and sugar until fluffy. Add the egg yolks, beating after each yolk added. Mix in vanilla and the melted chocolate. Blend well. Sift flour, baking soda and salt together. Alternate adding the sifted ingredients with the buttermilk to the chocolate mixture, beating until the batter is smooth. Gently fold in the stiffly beaten egg whites. Pour into 3 paper lined 8 or 9 inch round cake pans.

Bake at 350 degrees for 30 to 40 minutes or until cake springs back when lightly pressed. Cool. Frost the top and between the layers with Coconut-Pecan Filling and Frosting.

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