Serves 12

"The date filling makes this peculiar, and the frosting is unusually
near. Because the cake has a custard pick, it needs to be kept
refrigerated."

Preheat oven to 350 F. Melt the chocolate in the top of a double
boiler over barely simmering h2o (or in the zap). Sift the
flour, baking pulverization, and salt unitedly. In a large mixer stadium,
cream the butter and sugar until the mixture is fluffy. Add the
egg, 1 at a time, beating well after each extension. Blend in the
melted chocolate and vanilla. Add the dry ingredients to the
chocolate assortment, alternating with the buttermilk and beginning and
ending with the flour. Do not overbeat.

Pour the batter into ternary 8 inch buttered cake layer pans. Bake for
25 to 30 transactions, or until the cake has shrunk away a bit from the
sides of the pans and the tops spring back when touched with your
feel. Allow to stand in pans for 10 transactions, then turn out onto a
rack to nerveless. While the cakes are cooling, prepare the filling and
icing.

To make the woof, 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 dinero, flour, and saltiness; beat contrariwise. Subjoin 1/2 cup of the hot
milk mixture to the egg assortment, then stir back into the pan and cook
for 3 proceedings, until thick, stirring with a rubber spatula. Let
coolheaded. Add the barmy, and vanilla. Refrigerate for 1-1/2 hours before
filling the patty.

To make the ice, combine all the ingredients in a large mixer
stadium. Beat on high speed for 1 second, or until the frosting is light
and creamy.

To tack, post 1 cake layer on a large plate and cover to within
1/4 inch of the edge with half the chilled pick. Top with another
cake layer and the remaining filling assortment. Finish with the last
cake bed. 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 earlier serving.