For Cake: Sift together dry ingredients. Combine chocolate and water. Stir until smooth and of custard consistency.

Cream butter. Gradually add sugar beating until light. Add vanilla and cooled chocolate. Blend in egg yolks one at a time beating well after each. Add milk alternately with dry ingredients beating well after each addition.

Beat egg whites until stiff but not dry. Fold gently but thoroughly in to batter. Pour into 2 greased and floured 8 inch round layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool layers. Then fill and frost.

For Filling: Cook sugar, water, corn syrup and salt over low heat stirring until sugar dissolves. Cover saucepan 2 to 3 minutes.

Uncover and continue cooking until a little syrup dropped in cold water forms a soft ball. Remove from heat.

Pour hot mixture slowly over egg whites beating constantly. Beat in vanilla. Beat until of spreading consistency. Spread between cake layers.

For Fudge Frosting: Combine in saucepan sugar, cream chocolate, corn syrup and salt. Cook over low heat stirring until dissolved. Continue cooking until a little syrup dropped in cold water forms a very soft ball.

Remove from heat. Add butter and cool to lukewarm.

Add vanilla and beat until thick. Spread on top and sides of cooled cake. If necessary thin frosting with a small amount of cream.