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Fudge Layer Cake

“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


  • 3/4 cup butter, softened
  • 2-1/4 cups sugar
  • 3 large 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
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 16 ounces semisweet chocolate, chopped
  • 1/4 cup butter, cubed


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

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  • Ger
    Feb 24, 2021

    Pretty much straight out of “Farm Jounal’s” cookbook, except they use unsweetened chocolate squares, and the fudge frosted was altered here. Here’s Farm Journal’s frosting: 2c sugar 1/4 t salt 1c light cream 2 T light corn syrup 2 squares unsweetened chocolate Cook the sugar, salt,,cream, corn syrup, and chocolate over low heat stirring until sugar dissolves. Cover 2-3 min. Remove lid cook to softball stage (234). Beat to spreading consistency. Add a little hot water if too stiff, and confectioner sugar if too thin. Date Filling correct directions: Combine 1c milk & 1/2 c chopped dates in top of double boiler. Combine 1T flour & 1/4c sugar; add 1 beaten egg, blending until smooth. Add to hot milk mixture. Cook stirring until thick. Cool. Stir in 1/2c chopped nuts & 1t vanilla. Spread between layers. Hope that helps.

  • crickets05
    Aug 17, 2011

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

  • wanaB2cook
    Dec 8, 2010

    No comment left