SMS - Butterscotch Pralines topping my 3-Layer Fudge Cake

Sweet Melissa Sunday consisted of delicious homemade Butterscotch Pralines this week; chosen by Tess of Cookin Chemist. Tess's butterscotch pralines turned out absolutely perfect so jump on her link and check them out!

I let my mixture whip for a little too long so I had a stiff batter. I did not realize the error until I had scooped them all out onto my silicon mat. I was tired at the time and thought the candies still tasted delicious but I did not have the pretty layout. Serves me right for making these while finishing up my 3-layer fudge cake and starting an in-depth dinner. (I was making BBQ ribs, cornbread and portabello fries.)Group Recipes site has drastically changed, a site many of us cooking and baking people are addicted too and I found out that 12 of my 202 posted recipes are missing photos. One of the recipes is my Triple Layer Fudge Cake so I baked the cake to get photos to post. The cake worked perfectly as a showcase for the pralines (or so I think).

Triple Layer Fudge Cake

Time 35 minutes
Serves 8
Ingredients:
**CAKE BATTER**
3/4 c. butter
2 1/4 c. sugar
1 1/2 t. vanilla
3 eggs
3 (1 oz.) squares unsweetened chocolate, melted
3 c. sifted cake flour
1 1/2 t. baking soda
1/2 t. salt
1 1/2 c. ice water
**DATE CREAM FILLING**
1 c. milk
1/2 c. chopped dates
1 T. flour
1/4 c. sugar
1 egg, beaten
1/2 c. chopped nuts
1 t. vanilla
**FUDGE FROSTING**
2 c. sugar
1 c. light cream (half-n-half)
2 (1 oz.) squares unsweetened chocolate, grated

How to make it
**DIRECTIONS FOR CAKE BATTER**
Cream butter, sugar and vanilla with mixer. Add eggs, beating until light and fluffy. Add melted chocolate and blend well.
Sift together dry ingredients; add alternately with water to chocolate mixture. Pour batter into three 8" layer pans which have been greased and lined with waxed paper. Bake at 350 degrees for 30 to 35 minutes or until a tooth pick inserted in middle of cake comes out clean. Cool. Put layers together with Date Cream Filling. Frost with Fudge Frosting.
**DIRECTIONS FOR DATE CREAM FILLING**
Combine milk and dates in top of a double boiler.
Combine flour and sugar and add beaten egg, blending until smooth. Add to hot milk. Cook, stirring, until thick. Cool.
Stir in nuts and vanilla. Spread between layers.
**DIRECTIONS FOR FUDGE FROSTING**
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.
Spread on sides of cake first and a little over the top edge; frost top last.

Thank you Tess for picking out a fun cooking project for this week! and too check out all my wonderful baking companions on SMS, click on the link: Sweet Melissa Sunday Bakers.