Triple Layer Fudge Cake
From shandy 17 years ago
- 35 minutes to make
- Serves 8
The posted fudge cake is delicious. Moist cake, the filling is creamy and the candied fudge frosting pulls the whole dessert together wonderfully. The frosting can be thickened according to what you like. I whipped my frosting for about 15 minutes for a consistency that is medium thick. Read more : D See less
Ingredients
- **cake BATTER** shopping list
- 3/4 c. butter shopping list
- 2 1/4 c. sugar shopping list
- 1 1/2 t. vanilla shopping list
- 3 eggs shopping list
- 3 (1 oz.) squares unsweetened chocolate, melted shopping list
- 3 c. sifted cake flour shopping list
- 1 1/2 t. baking soda shopping list
- 1/2 t. salt shopping list
- 1 1/2 c. ice water shopping list
- **date CREAM FILLING** shopping list
- 1 c. milk shopping list
- 1/2 c. chopped dates shopping list
- 1 T. flour shopping list
- 1/4 c. sugar shopping list
- 1 egg, beaten shopping list
- 1/2 c. chopped nuts shopping list
- 1 t. vanilla shopping list
- **FUDGE FROSTING** shopping list
- 2 c. sugar shopping list
- 1 c. light cream (half-n-half) shopping list
- 2 (1 oz.) squares unsweetened chocolate, grated shopping list
How to make it
- **DIRECTIONS FOR CAKE BATTER**
- Cream butter, sugar and vanilla with mixer. Add eggs, beating until light and fluffy. Add melted chocolate and blend well.
- Sift together dry ingredients; add alternately with water to chocolate mixture. Pour batter into three 8" layer pans which have been greased and lined with waxed paper. Bake at 350 degrees for 30 to 35 minutes or until a tooth pick inserted in middle of cake comes out clean. Cool. Put layers together with Date Cream Filling. Frost with Fudge Frosting.
- **DIRECTIONS FOR DATE CREAM FILLING**
- Combine milk and dates in top of a double boiler.
- Combine flour and sugar and add beaten egg, blending until smooth. Add to hot milk. Cook, stirring, until thick. Cool.
- Stir in nuts and vanilla. Spread between layers.
- **DIRECTIONS FOR FUDGE FROSTING**
- Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft ball stage (238 degrees). Cool.
- Beat until creamy and of spreading consistency. Add cream if too thick.
- Spread on sides of cake first and a little over the top edge; frost top last.
The Rating
Reviewed by 1 people-
OMG, I love chocolate, dates and cream!!!! Next on my list of Sinful delights!! yummmmmm
shirleyoma
in Cove loved it
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