- 1/4 c Sugar.
4 oz Unsweetened chocolate :
-tbsp. all purp. flour 2 1/2 c Sifted cake flour : Speck of
2 ts Baking powder :
1/2 cup plus
2 tbsp. chopped black
3/4 ts Salt : walnuts or pecans
1/2 c (1 stick) butter, softened :
1 tsp. vanilla extract
2 c Granulated sugar : FUDGE
2 Eggs :
1 pound
2 ts Vanilla extract :
1/3 cup
2 tbsp. cocoa powder
2 c Buttermilk, at room temp. :
1/4 cup (1/2 stick) butter, -softened : DATE FILLING -:
1 egg white
1 c Milk :
1 tsp. vanilla
1/2 c Chopped dates :
1/4 tsp.
1 Egg :
5 tbsp. evaporated
12 "The date filling makes this special, and the frosting is unusually good. Because the cake has a custard filling, it needs to be kept refrigerated." Preheat oven to
350 F. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs,
1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not overbeat. Pour the batter into three
8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the
10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add
1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place
1 cake layer on a large plate and cover to within
1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature before serving. From: Cooking From Quilt Country Shared By: Pat Stockett
