Title: CHOCOLATE LAYER CAKE WITH DATE FILLING
  Categories: Chocolate, Cakes
       Yield: 12 Servings
  
     1/4 c  Sugar.
       4 oz Unsweetened chocolate : 1
            -tbsp. all purp. flour
   2 1/2 c  Sifted cake flour : Speck of
            -Salt
       2 ts Baking powder : 1/2 cup plus
            -2 tbsp. chopped black
     3/4 ts 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 ts 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
            -miĞmlk
  
   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
  
 

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