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Ingredients: |
Ingredients: ¾ cup butter, softened
2¼ cups sugar
3 large eggs
1½ teaspoons vanilla extract
3 ounces semisweet chocolate, melted and cooled
3 cups cake flour
1½ teaspoons baking soda
3/4 teaspoon salt
1½ cups ice water
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Directions: |
Directions: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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. |
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Date cream Filling |
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Ingredients: |
Ingredients: ½ cup sugar
2 tablespoon all-purpose flour
2 cup whole milk
2 large egg, lightly beaten
1 cup chopped dates
1 cup chopped toasted pecans or walnuts
2 teaspoon vanilla extract
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Directions: |
Directions: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 |
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Fudge Frosting |
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Ingredients: |
Ingredients: 1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
16 ounces semisweet chocolate, chopped
1/4 cup butter, cubed
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Directions: |
Directions: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. |
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This recipe for Date Fudge Cake is from