Heat oven to 375 degrees. Grease and flour three 8-inch round cake pans. In small saucepan, melt chocolate and water over very low heat, stirring constantly. Remove from heat. Lightly spoon flour into measuring cup. Level off. In medium bowl, combine flour, soda and salt. Set aside. In large bowl, cream shortening gradually. Add sugar. Blend in eggs and reserved egg whites. Beat well. Stir in 1 cup mashed bananas, vanilla and chocolate. Add flour mixture and buttermilk alternately; blend well. Stir in chopped nuts. Pour batter evenly into prepared pans. Bake for 25 to 30 minutes. Cool 5 minutes. Remove from pans and cool completely. Place cake layers on serving plate. Spread 1/2 of filling over cake. Repeat with second layer. Top with third layer. Spoon glaze over top, allowing to drizzle down sides of cake. Sprinkle with chopped nuts, if desired. Refrigerate leftovers. Makes 16 servings. Filling Instructions: In medium saucepan, combine sugar, evaporated milk, egg yolks and butter. Cook over medium heat, about 10 to 14 minutes, until thickened, stirring constantly. Add 3/4 cup nuts, 1/4 cup mashed bananas and vanilla; cool to spreading consistency, stirring occasionally. Glaze Instructions: In small saucepan, combine unsweetened chocolate, butter and milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Add powdered sugar and vanilla. Beat until smooth. Posted to recipelu-digest by "Diane Geary" on Feb 6, 1998