- CAKE:
- 1/2 cup butter
- 1/2 cup vegetable oil
- 3 (1 ounce) squares unsweetened chocolate
- 1 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups sugar
- 2 eggs, beaten
- 1/2 cup sour milk
- 1 teaspoon vanilla extract
- FILLING:
- 1 (5 ounce) can evaporated milk
- 3/4 cup sugar
- 1/4 cup water
- 1/4 cup chopped seedless raisins
- 1/2 cup chopped dates
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- CHOCOLATE ICING:
- 1 (6 ounce) package semisweet chocolate chips
- 1/2 cup sour cream
- Dash salt
- Whipped cream
- In a small saucepan, combine butter, oil and chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 15 minutes. In another bowl, combine remaining cake ingredients and beat well (To sour milk, add 1-1/2 teaspoons vinegar to milk; let stand 5 minutes.) Fold chocolate mixture into batter. Pour into two greased and floured 8-in. cake pans. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool in pans 5 minutes. Meanwhile, for filling, combine milk, sugar and water in a small saucepan. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Cook until thickened, stirring constantly, about 5 minutes. Remove from heat; add vanilla and nuts. Cool. For frosting, melt chips in top of a double boiler over hot water. Remove from heat. Stir in sour cream and salt; beat with a spoon until smooth. Cool 5 minutes or until frosting is of spreading consistency. Place one cake layer, upside down, on a plate. Spread filling on top and place other layer over. Frost entire cake. Chill 1 hour before serving. Serve with a dollop of whipped cream if desired.