Date Cream Cake Filling Recipes

DATE CREAM PIE

Steps:

• Gather the ingredients.
• Cut the dates into quarters.
• Transfer the cut-up dates to a medium saucepan. Cover the dates with water and place the pan over medium heat.
• Bring to a boil, reduce the heat to low, and cover the pan. Simmer until the dates are very tender.
• In a bowl, combine the milk, sugar, salt, and flour; add to date mixture and then add beaten egg.
• Cook the mixture until thickened, stirring constantly. Remove from the heat and set on a rack to cool completely.
• Pour the cooled filling into the baked pastry shell . When the filling is firm, cover with the whipped cream.
• Gather the ingredients.
• In a mixing bowl with an electric mixer, beat the whipping cream until soft.
• Beat in the sifted confectioners' sugar and vanilla extract and continue beating until stiff.
• Spread over the cooled pie filling.
• Serve and enjoy.

DATE CREAM CAKE FILLING

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.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

GRANDMA DEUEL'S ICE-WATER FUDGE CAKE W/ DATE CREAM FILLING &

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.