1/3 c. butter
1 1/4 c. sugar
1/2 c. brown sugar
2 lg. eggs
1 tsp. vanilla
2 squares unsweetened chocolate, melted and cooled
1 3/4 c. cake flour, sifted before measuring
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1/4 c. water

Heat oven to 350 degrees. Cream butter, sugars, eggs, vanilla and chocolate until fluffy. Beat on high speed of mixer for 5 minutes. Sift together flour, soda and salt. Add alternately in 3 additions with buttermilk. Add water. Pour into greased and floured 9-inch cake pans. Bake 30-35 minutes. Let stand 10 minutes; remove from pan.

BUTTERSCOTCH FILLING:

1 c. brown sugar
4 tbsp. flour
1 c. milk
3 egg yolks
2 tbsp. butter
1 tsp. vanilla
Toasted, broken pecans and dates (optional)

Combine sugar and flour in saucepan; stir in milk and heat to boiling, stirring constantly. Boil 1 minute; remove from heat and stir in butter and vanilla. Add 3/4 cup toasted, broken pecans and 1/2 cup chopped dates, if desired.

WHITE ICING:

1 c. sugar
4 tbsp. water
1/2 c. white corn syrup

Boil to 242 degrees. When mix starts boiling, begin beating 4 egg whites in mixer until stiff. Slowly pour hot mix into egg whites while beating, until peaks form. Add 2 teaspoons vanilla.