GERMAN CHOCOLATE CAKE

1 PKG. GERMAN CHOCOLATE
1/2 CUP BOILING WATER
1 CUP MARGARINE
2 CUPS SUGAR
4 EGG YOLKS
4 EGG WHITES, STIFFLY BEATEN
1 TSP. VANILLA
1/2 TSP. SALT
1 TSP. BAKING SODA
2 1/2 CUPS CAKE FLOUR
1 CUP BUTTERMILK

MELT CHOCOLATE IN BOILING WATER, COOL. CREAM MARGARINE AND SUGAR UNTIL FLUFFY, ADD EGG YOLKS, ONE AT A TIME, AND BEAT WELL AFTER EACH. ADD MELTED CHOCOLATE AND VANILLA. MIX WELL. SIFT TOGETHER SALT, SODA, AND FLOUR, ADD ALTERNATELY WITH BETTERMILK TO CHOCOLATE MIXTURE, BEATING WELL AFTER EACH ADDITION. BEAT UNTIL SMOOTH. FOLD IN EGG WHITES. POUR INTO 2 8 OR 9" LAYER PANS.

BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES. COOL. FROST TOPS ONLY WITH COCONUT PECAN FROSTING.