2 cups flour
1 tsp. baking soda
1/2 cup butter
1/2 cup oil
3 oz unsweetened chocolate
2 cups sugar
2 eggs
1 cup water
1/2 cup sour milk (e.g. 1/2 cup milk + 1 tsp. vinegar or lemon juice)
1 tsp. vanilla
Mix ALL dry ingredients together. Heat butter, oil and chocolate and
stir until butter and chocolate have melted. Mix all wet ingredients
together then stir into the dry. Pour into 2 greased and floured 8"
cake pans. Bake 30 - 35 minutes @ 350F. Let cool 5 minutes then remove
from
pan
and let cool completely on wire racks.
Filling:
5.3 oz can evaporated milk
3/4 cup sugar
1/4 cup raisins
1/2 cup chopped pecans
1/2 cup chopped dates
1/4 cup water
1 tsp. vanilla
1/2 cup whipping cream, whipped
Cook fruit and nuts with milk, water and sugar until thick and smooth.
Remove from heat and stir in vanilla. Let cool then spread over 1 layer
of cake. Spread whipped cream over then top with 2nd layer.
Frosting (ganache)
6 oz chocolate chips
1/2 cup plain yogurt or sour cream
Heat yogurt and chocolate chips together until melted and smooth.
Spread over top and sides of cake. Chill well. NOTE: cake slices best
when cold but tastes best at room temperature.
