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“Very moist and has dates in too,which I love. Just a very good fudge cake.”

Ingredients Nutrition


  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.
  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.
  3. Alternately add the flour mixture and water to butter mixture,beating on low speed,until just combined.
  4. Spread into the pan.
  5. Bake in a 350 degree oven for 25-30 minutes.
  6. Cool cake in pan on a wire rack.
  7. Prepare date filling;spread warm on top of cake.Cool completely.
  8. Date cream filling:.
  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.
  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.
  11. Chocolate frosting:.
  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. Beat until smooth.
  13. Immediately pour over the cake;spreading evenly to cover filling.
  14. Let stand 30 minutes or until frosting is set.Makes 15 servings.

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