German Chocolate Cake

Combine the chocolate and water, bring to a boil, and stir until the chocolate melts.

Cool the chocolate mixture, stir in the vanilla, and set aside.

Cream the shortening, gradually add the sugar, and beat until light and fluffy.

Add the egg yolks one at a time, then beat in the chocolate mixture.

Combine the cake flour, baking soda, and salt, then add alternately with the buttermilk.

Beat the egg whites to stiff peaks and fold them into the batter.

Bake in three greased and floured 9-inch pans at 350 F for 30 to 35 minutes, then cool and frost with coconut-pecan frosting.