How to make it

  • Preheat oven to 350 degrees
  • Cak:
  • Sift flour with soda into a large bowl.
  • Grease well and flour two 8 x 8 x 2 inch square pans.
  • In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate.
  • Add 1 cup of water; cool 15 minutes.
  • To flour mixture add 2 cups sugar, the eggs, sour milk and 1 teaspoon vanilla; mix with wooden spoon.
  • Stir in cooled chocolate just to combine.
  • Quickly turn into prepared pans; bake 30 to 35 minutes, till surface springs back when pressed with finger.
  • Cool in pans 5 minutes.
  • Carefully lossen sides with a knife or spatula.
  • Turn out on racks, cool.
  • Filling:
  • In a small saucepan combine milk, sugar and 1/4 cup water.
  • Cook over medium heat, stirring to dissolve sugar.
  • Add raisins and dates.
  • Stir with wooden spoon; cook stirring until mixture is thickened; about 5 minutes.
  • Add vanilla and nuts.
  • Cool completely.
  • In small bowl, beat cream with mixer just until stiff.
  • On plate, place layer, top side down; spread with filling, then whipped cream.
  • Top with second layer.
  • Frosting:
  • Melt chocolate pieces in top of double boiler over hot water.
  • Remove top of double boiler from hot water.
  • Stir in sour cream and salt; with wodden spoon beat until smooth.
  • Cool 5 minutes, until frosting is of spreading consistency.
  • With spatula, frost top of cake, swirling decoratively, use rest of frosting to cover sides.
  • Refrigerate one hour before serving.

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