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1
Cream together very thoroughly the shortening, sugar and vanilla.
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2
Add eggs one at a time and beat after each addition until light and fluffy.
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3
Beat in chocolate which has been slightly cooled.
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4
Measure sifted flour and sift together with soda and salt.
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5
Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients.
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6
After each addition, beat until batter is smooth.
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7
Pour batter into 3 greased 8-inch layer cake pans.
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8
Bake at 350 degrees about 35 minutes, or until done.
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9
Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
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10
Date Cream Filling:.
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11
Heat milk and 1/2 pound chopped dates in top of double boiler.
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12
Combine sugar, flour and egg, blending until smooth.
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13
Slowly stir into hot milk mixture.
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14
Cook and stir until mixture is thickened.
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15
Cool then stir in nuts and vanilla.
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16
Fudge Frosting (the original 1959 version):.
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17
Combine all ingredients in a heavy saucepan.
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18
Boil over high heat 3 minutes without stirring.
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19
Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees).
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20
Cool.
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21
Beat until creamy and of spreading consistency.
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22
Add cream if too thick.
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23
Fudge Frosting (the easier 1972 version):.
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24
2 cups sugar.
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25
1/4 teaspoons salt.
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26
1 cup light cream.
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27
2 tablespoons light corn syrup.
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28
2 squares unsweetened chocolate.
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29
Combine sugar, salt, cream, corn syrup and chocolate.
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30
Cook over low heat, stirring until sugar dissolves.
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31
Cover saucepan for 2-3 minutes.
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32
Remove lid and cook to the soft-ball stage (234 degrees).
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33
Cool.
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34
Beat until spreading consistency.
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35
Add a little hot water if too stiff, sifted confectioners sugar if too thin.
