German Sweet Chocolate Cake

Melt the German sweet chocolate gently and let it cool until just warm.

Cream the margarine or butter with the sugar until fluffy, then beat in the egg yolks one at a time.

Stir in the vanilla and melted chocolate. Whisk the flour, baking soda, and salt in a separate bowl.

Add the dry ingredients alternately with the buttermilk, mixing just until the batter is smooth.

Beat the egg whites to stiff peaks and fold them into the batter without deflating it.

Divide the batter among three lined 9-inch layer pans and bake at 350 F for about 30 minutes, until the centers spring back.

Cool the layers completely, then spread coconut-pecan frosting between the layers and over the top of the cake.