German Sweet Chocolate Cake

1 4oz pkg Bakers® German Sweet Chocolate
½ cup water
2 cups flour
1 tsp. baking soda
¼ tsp salt
1 cup margarine, softened
2 cups sugar
4 egg yolks
1 tsp vanilla
1 cup buttermilk
4 egg whites

Coconut-Pecan Filling and Frosting

Line bottoms of three 9” layer pans with waxed paper.

Microwave chocolate and water in a large microwavable bowl on HIGH 1½ to 2 minutes until chocolate is almost melted. Stir until chocolate is completely melted.

Mix flour, baking soda and salt, set aside. Beat margarine and sugar until light and fluffy. Add egg yolks one at a time, beating well after each
additional. Stir in melted chocolate and vanilla. Add flour mixture
alternately with buttermilk, beating after each additional until smooth.
Beat egg white until they form stiff peaks. Gently stir into batter.
Pour into prepared pans.

Bake at 350° 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 Coconut-Pecan Filling and Frosting Between layers and over top if cake.

Makes 12 servings