Fudge Layer Cake Recipe

Fudge Layer Cake Recipe photo by Taste of Home

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“My mom first made this terrific layer cake in the early 1960s,” recalls Cheryl Feller of Fort Atkinson, Wisconsin. “The date and walnut filling is delicious.”

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Fudge Layer Cake Recipe

Prep: 45 min. + chilling Bake: 30 min. + cooling

Yield: 12-14 Servings

45 30 75

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 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

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.

Nutritional 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.

Originally published as Fudge Layer Cake in Taste of Home February/March 2006, p10