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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My Grandma Deuel had this recipe, but I changed the additions of nuts to toasted pecans and toasted coconut and added Irish Cream instead of vanilla to the milk (she used whole milk). This is just part of the whole recipe for Ice-Water Fudge Cake with Date Cream Filling and Fudge Frosting. I promise I'll add the original recipe, too. Ingredients:
3/4 cup skim milk |
1/4 cup baileys irish cream |
1/2 cup dates, chopped |
1 tablespoon flour |
1/4 cup sugar |
1 large egg, beaten |
1/4 cup pecans, toasted and chopped |
1/4 cup sweetened coconut, shredded, toasted |
Directions:
1. 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.
2. 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.
3. Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
4. Stir in the pecans and coconut. Spread between the layers of your cake.
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