German Chocolate Cake

Combine chocolate and water; bring to a boil, and stir until chocolate melts.

Cool; stir in vanilla and set aside.

Cream shortening; gradually add sugar, beating until light and fluffy.

Add egg yolks, one at a time, beating well after each addition.

Add chocolate mixture; beat until blended.

Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into 3 greased and floured 9 inch round cake pans.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and cool completely.

Spread coconut-pecan frosting between layers and on top and sides of cake.

Garnish with pecans, if desired.