Cookie Bookie

German Sweet Chocolate Cake

1 package (4 ounce) german sweet chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) margarine or butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
Coconut-Pecan Frosting

Heat oven to 350 degrees. Line bottoms of 3 9-inch pans with wax paper.

Microwave chocolate and water in large microwave-safe bowl in HIGH 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition.

Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake 30 minutes or until cake springs bank when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cook 15 minutes; remove from pans. Remove wax paper. Cool completely on wire racks.

Spread Coconut-Pecan Frosting between layers and over top of cake.

Makes 12 servings
Ready in appx 1 hour 30 minutes