Recipe: Farm Journal's Fudge Cake with Date Cream Filling and Fudge Frosting

FARM JOURNAL'S FUDGE CAKE

3/4 cup butter, softened
2 1/4 cups sugar
1 1/2 tsp. vanilla
3 eggs
3 squares (1 oz each) unsweetened chocolate, melted
3 cups sifted cake flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups ice water
Date Cream Filling (recipe follows)
Fudge Frosting (recipe follows)

Cream together butter, sugar, and vanilla. Add eggs and beat until light and fluffy. Add melted chocolate blend well.

Sift together dry ingredients; add alternately with water to chocolate mixture. Pour batter into three 8" round layer cake pans which have been waxed and greased and lined with waxed paper.

Bake in a 350 degree F oven for 30-35 minutes. Cool on racks. Put layers together with date cream filling. Frost sides and top with fudge frosting.

DATE CREAM FILLING:
Combine 1 cup milk and 1/2 cup chopped dates in top of double boiler.

Combine 1 Tbsp. flour and 1/4 cup sugar; add 1 beaten egg, blending until smooth. Add to hot milk mixture. Cook, stirring, until thick. Cool.

Stir in 1/2 cup chopped nuts and 1 tsp. vanilla. Spread between layers.

FUDGE FROSTING (the easier 1972 version):
2 cups sugar
1/4 tsp. salt
1 cup light cream
2 Tbsp. light corn syrup
2 squares unsweetened chocolate

Combine sugar, salt, cream, corn syrup, and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft ball stage (234 degrees). Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.

FUDGE FROSTING (the original 1959 version):
2 cups sugar
1 cup light cream
2 (1 oz) squares unsweetened chocolate, grated

Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft ball stage (238 degrees). Cool.
Beat until creamy and spreading consistency. Add cream if too thick.