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

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

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

Nutritional Facts

1 piece: 534 calories, 26g fat (14g saturated fat), 121mg cholesterol, 431mg sodium, 71g carbohydrate (45g sugars, 2g fiber), 7g protein.

  • 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
  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

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MY REVIEW
crickets05 User ID: 3693278 157516
Reviewed Aug. 17, 2011

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

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