Show Subscription Form




Fudge Layer Cake Recipe
Fudge Layer Cake Recipe photo by Taste of Home

Fudge Layer Cake Recipe

Publisher Photo
“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.”
TOTAL TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Fudge Layer Cake in Taste of Home February/March 2006, p10

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.

Reviews for Fudge Layer Cake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 17, 2011

I left the dates out of it and it was WONDERFUL!! Try it both ways!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT