1 4oz pkg. Baker's German's Sweet Chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
Classic Coconut-Pecan Frosting (see Icings Page)
Heat oven to 350 degrees F. Line bottems of 3 9-inch layer pans with waxed paper. Microwave chocolate and water in large microwavable bowl on High 1 1/2 to 2 minutes until chocolate is almost melted. Stir until chocolate is completely melted. Mix flour, baking soda and salt; set aside. Beat butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Stir in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites until they form stiff peaks. Gently stir into batter; pour into prepared pans. Bake for 30 minutes or until cake springs back when lightly touched. Remove from oven; immediately run spatula between cake and sides of pans. Cool in pans 15 minutes. Remove from pans; peel off waxed paper. Cool on wire racks. Spread Classic Coconut-Pecan Frosting between layers and over top of cake.
Recipe Courtesy-- Great American Favorite Brand Name Cookbook
