This is the multi-layers of goodness.

Just a Hint!!! - - - Don't try making this cake during the summer months, unless you are a lucky duck and have an air-conditioned home. The chocolate filling gets very melty and causes the whole cake to slide. This is the voice of sorry experience talking!!!

Ingredients

Cake:

6 whole eggs
2 cu. sugar
⅔ cu. cold water
2 t. vanilla
2 cu. flour
2 t. baking powder
½ t. salt

Chocolate Filling:

½ lb. butter (you need to use real butter in this recipe!)
3 egg yolks
4 squares unsweetened chocolate
1 t. vanilla
2 cu. powdered sugar
3 egg whites

Directions

Cake:

Preheat oven to 350F. Line 9" cake pans with brown paper or parchment paper.

Using electric mixer, beat eggs until light and fluffy (about 4 minutes). Gradually add 2 cups of sugar and beat well. Blend together the flour, baking powder and salt. Gradually add flour mixture to egg mixture and beat well. Add ⅔ cu. of water. Add 2 t. of vanilla. Beat for about 2 minutes.

Bake for 30 to 35 minutes until toothpick comes out clean. Cool cakes on a rack for about 15 minutes. Remove cakes from the pan. Carefully remove the paper from the bottom of the cakes. Allow to cool for about 20-30 minutes more. Slice each layer in half to make four layers in all.

Chocolate Filling:

Melt chocolate squares.

Using electric mixer, beat 3 egg whites until stiff. Set aside.

Using mixer, beat butter and 3 egg yolks together. Add melted chocolate, scraping sides of the bowl frequently. Gradually add powdered sugar. Then add vanilla.

With mixer on a low speed, gradually add the beaten egg whites.

Spread chocolate filling between the four layers and on top. Refrigerate immediately.