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.