CAKE:

6 eggs, separated
1 1/2 c. flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
6 tbsp. cold water
1 tsp. vanilla
1 tsp. cream of tartar

FILLING FOR CAKE:

1 (12 oz.) pkg. semi-sweet chocolate chips
4 tbsp. sugar
6 tbsp. milk
8 eggs, separated
2 tsp. vanilla
1/2 pt. whipping cream
3 tbsp. confectioners sugar

CAKE: Beat egg yolks until thick. Gradually beat in sugar. Beat in flour, baking powder and salt alternating with water and vanilla. Beat egg whites, cream of tartar in large bowl until stiff. Gradually and gently fold egg mixture into beaten egg whites. Pour into ungreased tube pan and bake at 325 degrees for 60 to 65 minutes. When done, invert pan and let cool.

FILLING FOR CAKE: In double boiler, melt and blend chocolate chips, sugar and milk to melted mixture. Beat in 8 egg yolks and vanilla, adding one at a time. Let cool. Beat egg whites until stiff and fold in chocolate mixture. Remove cake from pan and cut into 4 layers. Put layers back into cake pan one at a time, dividing chocolate filling among the 4 layers. Let set in refrigerator overnight. Loosen sides of pan and invert cake on plate. Whip cream with confectioners sugar, frost cake and serve.