paper or waxed paper. Pour boiling water over chocolate, stirring until chocolate is melted; cool. Mix sugar and margarine in medium bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix flour, baking soda and salt. Add alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Divide batter between pans. Bake 20 cm squares 45-50 minutes, 23 cm squares 40-45 minutes, 20 cm rounds 35-40 minutes, 23 cm rounds 30-35 minutes or until wooden pick inserted in center comes out clean. Cool cakes 10 minutes. Invert on wire rack and cool completely. Fill layers and frost top of cake with Coconut-Pecan Frosting. Coconut-Pecan Frosting. Beat egg yolks and milk in 2 litre saucepan. Stir in sugar, margarine and vanilla. Cook over medium heat about dozen minutes, stirring occasionally, until thick. Stir in coconut and pecans. Beat until frosting is of spreading consistency. From. Betty Crocker's Cookbook. ----