Grandma Deuels Ice Water Fudge Cake W Date Cream Filling Recipes

Steps:

• Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
• Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
• Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened., Transfer to an ungreased 9-in. square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. , Bake 35-40 minutes. Serve warm. If desired, top with ice cream.

Steps:

• Mixed all three ingredients in a medium sized glass bowl.
• Beat ingredients still stiff.
• Use as a filling in your favourite cake or as frosting for cupcakes.
• Be creative!

Steps:

• Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
• Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
• Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
• Date Cream Filling:.
• Heat milk and 1/2 pound chopped dates in top of double boiler.
• Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
• Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
• Makes 2 cups.
• Fudge Frosting (the original 1959 version):.
• 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 of spreading consistency. Add cream if too thick.
• Fudge Frosting (the easier 1972 version):.
• 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons 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). Cool.
• Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
• In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
• Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch Bundt pan.
• Measure 3/4 cup of the frosting mix for the chocolate glaze.
• Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the remaining frosting mix and flour, mixing just until incorporated.
• Fold in the nuts.
• Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes.
• The top of the cake will form a brownie like crust before it is done.
• Allow to cool for 60 minutes in the pan, then cool completely on a wire rack before glazing.
• To make the chocolate glaze; Mix together reserved 3/4 cup frosting mix and 2 tablespoons boiling water, stirring until smooth.
• Thin with additional boiling water if necessary to reach desired consistency.
• Spoon glaze over the cooled cake.

Steps:

• Combine the milk and the irish cream and chopped dates in top of a double boiler and cook until it's hot and has a smoother texture.
• Meanwhile, combine the flour, sugar and egg, blending until smooth. Set aside. Toast your pecans in a dry pan and then chop. Toast your and coconut in the same dry pan and add to the pecans. Set aside.
• Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
• Stir in the pecans and coconut. Spread between the layers of your cake.

Steps:

• Pulse dates, raisins, rind and cinnamon in a food processor until minced finely.
• Add nuts and pulse 1-2 times.