CHOCOLATE CAKE

INGREDIENTS

CAKE:

1/2 cup butter

1/2 cup vegetable oil

2 cups sugar

2 eggs, beaten

1/2 cup sour milk

1 teaspoon vanilla extract

3 (1 ounce) squares unsweetened chocolate

1 cup water

2 cups all-purpose flour

1 teaspoon baking soda

FILLING:

1 (5 ounce) can evaporated milk

3/4 cup sugar

1/2 cup chopped dates

1 teaspoon vanilla extract

1/2 cup chopped pecans

1/4 cup water

1/4 cup chopped seedless raisins

CHOCOLATE ICING:

1 (6 ounce) package semisweet chocolate chips

1/2 cup sour cream

Dash salt

Whipped cream

DIRECTIONS

In a small saucepan, combine butter, oil and chocolate. Cook over low heat, stirring until chocolate melts. Add water; cool 20 minutes. In another bowl, combine remaining cake ingredients and beat well (*to sour milk, add 1-1/3 teaspoons vinegar to milk; let stand10 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 10 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.

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