Fudge Layer Cake

Name: Fudge Layer Cake
Ingredients: 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

21 ingredients

5 steps

Ingredients

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

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 in 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.