4 (1 oz.) squares semi sweet chocolate
1/2 c. sweet butter, softened
1 3/4 c. sugar
1 1/4 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
4 eggs, separated
2 1/4 c. flour
1/2 tsp. salt
1/4 c. water

CREAM FILLING:

1/4 c. cornstarch
1 tsp. vanilla
1/2 c. butter
1 1/2 c. milk
1/2 c. sugar

FROSTING:

3 squares bitter chocolate
4 tbsp. butter
6 tbsp. milk, boiling
2 1/4 c. powdered sugar

For cake, heat chocolate and water over hot, but not boiling water in top of double boiler until chocolate is melted. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add chocolate mixture and vanilla. In a separate bowl, combine flour with baking soda and salt. Add to creamed mixture, alternately with buttermilk, beginning and ending with flour. Beat egg whites until stiff peaks form. Stir half into batter. Carefully fold in the rest. Pour batter into three greased and floured pans, lined with wax paper. Butter the lining. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes. Remove from pans. Peel off waxed paper and cool completely.

For creamed filling, heat milk, cornstarch and vanilla together until sauce thickens. Refrigerate until filling is very cold. Beat the butter and sugar. Add sauce and beat well, until it is very smooth.

For the frosting, melt together the chocolate and butter. Pour boiling milk over the powdered sugar and beat until it is smooth. Immediately, with spoon, add chocolate mixture. It will stiffen almost immediately.

Spread cream filling over the two bottom layers of cake. Frost the top and sides with the fudge frosting.