Ingredients

Cake:
2 cups unsifted all purpose flour
1 teaspoon baking powder
1/2 cup butter
1/2 cup oil
3 squares unsweetened chocolate
2 cups sugar
2 eggs, beaten
1/2 cup sour milk (place 1 1/2 teaspons vinegar in a 1 cup measure; fill with milk to measure 1/2 cup)
1 teaspoon vanilla extract

Filling:
1 can evaporated milk ( 5.3 oz)
3/4 cup sugar
1/4 cup chopped seedless raisins
1/2 cup chopped dates
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup chilled heavy cream

Frosting:
1 package semisweet chocolate pieces (6 oz)
1/2 cup sour cream
dash of salt

Method

Preheat oven to 350 degrees

Cake:

1. Sift flour with soda into a large bowl.
2. Grease well and flour two 8 x 8 x 2 inch square pans.
3. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate.
4. Add 1 cup of water; cool 15 minutes.
5. To flour mixture add 2 cups sugar, the eggs, sour milk and 1 teaspoon vanilla; mix with wooden spoon.
6. Stir in cooled chocolate just to combine.
7. Quickly turn into prepared pans; bake 30 to 35 minutes, till surface springs back when pressed with finger.
8. Cool in pans 5 minutes.
9. Carefully lossen sides with a knife or spatula.
10. Turn out on racks, cool.

Filling:

1. In a small saucepan combine milk, sugar and 1/4 cup water.
2. Cook over medium heat, stirring to dissolve sugar.
3. Add raisins and dates.
4. Stir with wooden spoon; cook stirring until mixture is thickened; about 5 minutes.
5. Add vanilla and nuts.
6. Cool completely.
7. In small bowl, beat cream with mixer just until stiff.
8. On plate, place layer, top side down; spread with filling, then whipped cream.
9. Top with second layer.

Frosting:

1. Melt chocolate pieces in top of double boiler over hot water.
2. Remove top of double boiler from hot water.
3. Stir in sour cream and salt; with wodden spoon beat until smooth.
4. Cool 5 minutes, until frosting is of spreading consistency.
5. With spatula, frost top of cake, swirling decoratively, use rest of frosting to cover sides.
6. Refrigerate one hour before serving.