Wednesday, February 8, 2012


1 box (2-layer size) Devil's Food cake mix
1 1/4 cups water
1/2 cup canola oil
3 eggs

Preheat oven to 350 degrees.
Grease and flour two 8-inch round cake pans; set aside.

In a large mixer bowl combine the cake mix, water, oil, and eggs and mix at low mixer speed until moistened.  Beat mixture at high speed for 2 minutes.  Divide batter evenly between the two prepared pans.  Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the centers comes out clean.  Cool in pans for 15 minutes then remove from pans to cool completely on wire rack.  Allow to cool completely.

1/4 cup sugar
2 tbsp all-purpose flour
dash of salt
1 cup milk
2/3 cup chopped dates
1/2 tsp vanilla flavoring

While cakes cool, combine the sugar, flour, salt, milk, dates, and vanilla in a small saucepan.  Cook mixture over medium heat until the mixture boils and thickens.  Remove filling from the heat and cool completely.

1/2 cup sugar
2 tbsp water
2 egg whites
1 jar (7-oz) marshmallow creme
1 tsp vanilla

In a medium saucepan over low heat, beat the sugar, water, and egg whites until soft peaks form.  Add the marshmallow creme and beat until stiff peaks form.  Remove saucepan from the heat; stir in 1 teaspoon vanilla.

To assemble: Place one layer of the cake upside down in the center of a cake plate; spread the filling over the top.  Top filling with the other cake layer, top side up.  Use the frosting to cover the top and sides of cake.  Refrigerate cake until serving time and store any leftovers in the refrigerator.

Yield: 12 servings

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