Original Baker's German's Sweet Chocolate Cake

So David and Joyce went to bingo down in Stuarts Draft. After spending $120 they won no money but they won a cake. Last night Michael and i dug into it and OMG it was so good. Now the person that made it was sweet enough to put the recipe on the top cover of the cake :D (tell me that just isn't a great idea). But after eating Michael has put in a request for this cake now. He wants it again in May. So we def have to inventory this recipe and come May i'll have to remake it :D

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4  tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp. vanilla
1 cup buttermilk
Coconut pecan Filling and Frosting

PREHEAT oven to 350 degrees F. Cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans. Microwave chocolate and water in large microwavable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

MIX flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer orn medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.

BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 min.; remove layers from pans to wire racks. Discard wax paper. Cool cake layers completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Makes 16 servings

SUBSTITUTE: If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.