Fudge Layer Cake

By Cindy_Wicker

Ingredients

• DATE CREAM FILLING:
• 3/4 cup butter, softened
• 2-1/4 cups sugar
• 3 eggs
• 1-1/2 teaspoons Spice Islands® pure 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
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 egg, lightly beaten
• 1/2 cup chopped dates
• 1/2 cup chopped walnuts
• 1 teaspoon Spice Islands® pure 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

Details

Servings 12

Preparation

Step 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.
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.
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.
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.
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.

Nutrition Facts: 1 serving (1 piece) equals 534 calories, 26 g fat (14 g saturated fat), 121 mg cholesterol, 431 mg sodium, 71 g carbohydrate, 2 g fiber, 7 g protein.