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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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âMy mom first made this terrific layer cake in the early 1960s,â recalls Cheryl Feller of Fort Atkinson, Wisconsin. âThe date and walnut filling is delicious.â Ingredients:
3/4 cup butter, softened |
2-1/4 cups sugar |
3 eggs |
1-1/2 teaspoons vanilla extract |
3 ounces semisweet chocolate, melted and cooled |
3 cups cake flour |
1-1/2 teaspoons baking soda |
3/4 teaspoon salt |
1-1/2 cups water |
date cream filling: |
1/4 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup milk |
1 egg, lightly beaten |
1/2 cup chopped dates |
1/2 cup chopped walnuts |
1 teaspoon vanilla extract |
fudge frosting: |
1 cup heavy whipping cream |
2 tablespoons sugar |
2 tablespoons light corn syrup |
16 ounces semisweet chocolate, chopped |
1/4 cup butter, cubed |
Directions:
1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition.
2. Pour into prepared pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate.
4. For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally.
5. Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator. Yield: 12-14 servings.
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