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1
Let butter and eggs stand at room temp.30 minutes.Grease and lightly flour a 13x9 baking pan.In a medium owl,mix flour,soda,and salt;set aside.
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2
In a large mixing bowl,beat butter with electric mixer 30 seconds.Beat in sugar until light and fluffy,add eggs,1 at a time,beating well after each addition.Beat in the melted chocolate and vanilla.
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3
Alternately add the flour mixture and water to butter mixture,beating on low speed,until just combined.
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4
Spread into the pan.
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5
Bake in a 350 degree oven for 25-30 minutes.
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6
Cool cake in pan on a wire rack.
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7
Prepare date filling;spread warm on top of cake.Cool completely.
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8
Date cream filling:.
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9
In a small saucepan,whisk together 1 cup milk,1/4 cup granulated sugar,2 egg yolks,and 4 teaspoons all-purpose flour.Stir.
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10
in 1/2 cup dates.Cook and stir milk mixture over med.low heat until bubbly.Cook and stir 1 minute.Transfer filling mixture to a small bowl.Stir in 1/2 cup pecans,1 teaspoons vanilla.Cool slightly.
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11
Chocolate frosting:.
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12
In a saucepan,combine 1/4 cup butter,3 tablespoons unsweetened cocoa powder and 3 tablespoons milk.Bring to a boil,remove from heat.Add the 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla.
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13
Beat until smooth.
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14
Immediately pour over the cake;spreading evenly to cover filling.
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15
Let stand 30 minutes or until frosting is set.Makes 15 servings.
