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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Cakes, Chocolate 12 Servings

INGREDIENTS

1/4 c Sugar.
4 oz Unsweetened chocolate : 1
tbsp. all purp. flour
2 1/2 c Sifted cake flour : Speck of
Salt
2 t Baking powder : 1/2 cup plus
2 tbsp. chopped black
3/4 t Salt : walnuts or pecans
1/2 c 1 stick butter softened :
1 tsp. vanilla extract
2 c Granulated sugar : FUDGE
FROSTING
2 Eggs : 1 pound
confectioners' sar
2 t Vanilla extract : 1/3 cup
plus 2 tbsp. cocoa powder
2 c Buttermilk, at room temp. :
1/4 cup 1/2 stick
butter
softened
: DATE FILLING
: 1 egg white
1 c Milk : 1 tsp. vanilla
extract
1/2 c Chopped dates : 1/4 tsp.
salt
1 Egg : 5 tbsp. evaporated
mi&ETHmlk

INSTRUCTIONS

Serves 12  "The date filling makes this special, and the frosting is
unusually  good. Because the cake has a custard filling, it needs to be
kept  refrigerated."  Preheat oven to 350 F.  Melt the chocolate in the
top of a double  boiler over barely simmering water (or in the
microwave). Sift the  flour, baking powder, and salt together. In a
large mixer bowl, cream  the butter and sugar until the mixture is
fluffy.  Add the eggs, 1 at  a time, beating well after each addition.
Blend in the melted  chocolate and vanilla. Add the dry ingredients to
the chocolate  mixture, alternating with the buttermilk and beginning
and ending  with the flour. Do not overbeat.  Pour the batter into
three 8 inch buttered cake layer pans. Bake for  25 to 30 minutes, or
until the cake has shrunk away a bit from the  sides of the pans and
the tops spring back when touched with your  finger. Allow to stand in
pans for 10 minutes, then turn out onto a  rack to cool. While the
cakes are cooling, prepare the filling and  frosting.  To make the
filling, heat the milk and dates in the top of a double  boiler over
hot water until the milk is scalded. Beat the egg, then  add the sugar,
flour, and salt; beat again. Add 1/2 cup of the hot  milk mixture to
the egg mixture, then stir back into the pan and cook  for 3 minutes,
until thick, stirring with a rubber spatula. Let cool.  Add the nuts,
and vanilla. Refrigerate for 1-1/2 hours before filling  the cake.  To
make the frosting, combine all the ingredients in a large mixer  bowl.
Beat on high speed for 1 minute, or until the frosting is light  and
creamy.  To assemble, place 1 cake layer on a large plate and cover to
within  1/4 inch of the edge with half the chilled filling. Top with
another  cake layer and the remaining filling mixture. Finish with the
last  cake layer. Frost the sides and top of the cake with the fudge
frosting forming swirls on the top with a knife. Refrigerate, but
bring to room temperature before serving.  From: Cooking From Quilt
Country Shared By: Pat Stockett  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5293
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 20.3mg
Sodium: 278.6mg
Potassium: 2618.6mg
Carbohydrates: 248.6g
Fiber: <1g
Sugar: 246.7g
Protein: 1.1g


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