2 3/4 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
3/4 c. butter
1 tsp. vanilla
3 eggs, unbeaten
1 1/3 c. water
3 sq. melted unsweetened chocolate

Sift flour with soda and salt; set aside. Add sugar gradually to butter; cream well. Blend in vanilla and eggs, one at a time. Stir in chocolate. Add dry ingredients alternately with water (begin and end with dry ingredients). Blend thoroughly after each addition. Pour into three 8 or 9 inch round layer pans, greased and floured on bottom. Bake at 350 degrees for 25-35 minutes. Cool, fill, and frost.

FILLING:

1/2 c. sugar
2 tbsp. flour
1/8 tsp. salt
2 c. milk
1 1/4 c. chopped dates

Combine sugar, flour, and salt in a saucepan. Add milk gradually; stir in dates. Bring to a boil, cook over medium heat until thick, stirring constantly. Blend in a little of the hot mixture into 2 slightly beaten egg yolks. Add all to hot mixture in saucepan. Cook 2 minutes, stirring constantly. Stir in 1 teaspoon vanilla; cool.

FROSTING:

1 c. sugar
1/8 tsp. salt
1/3 c. water
2 tbsp. light corn syrup

Combine in small saucepan and cook until soft ball (236 degrees). Meanwhile beat 2 egg whites with 1/2 teaspoon cream of tartar until stiff peaks forms. Add syrup to egg whites in slow, steady stream, beating constantly until thickened enough to spread. Stir in 1/2 teaspoon vanilla and 6 marshmallows, cut up, or 1/2 cup miniature marshmallows. Spread filling between cake layers, then frost top and sides with frosting.