Ingredients
3/4 cup butter, softened2-1/4 cups sugar3 large eggs1-1/2 teaspoons vanilla extract3 ounces semisweet chocolate, melted and cooled3 cups cake flour1-1/2 teaspoons baking soda3/4 teaspoon salt1-1/2 cups waterDATE CREAM FILLING:1/4 cup sugar1 tablespoon all-purpose flour1 cup whole milk1 large egg, lightly beaten1/2 cup chopped dates1/2 cup chopped walnuts1 teaspoon vanilla extractFUDGE FROSTING:1 cup heavy whipping cream2 tablespoons sugar2 tablespoons light corn syrup16 ounces semisweet chocolate, chopped1/4 cup butter, cubed
Preparation
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.
