Directions

• In a small saucepan, combine butter, oil and chocolate. Cook over low
• heat, stirring until chocolate melts. Add water; cool 15 minutes. In
• a bowl, combine the remaining cake ingredients and beat well. Fold
• chocolate mixture into batter.
• Pour into two greased and floured 8-in. round baking pans. Bake at
• 350° for 30-35 minutes or until a toothpick comes outs clean.
• Cool for 5 minutes before removing from pans to wire racks.
• Meanwhile, for filling, combine the milk, sugar and water in a small
• saucepan. Cook over medium heat until sugar is dissolved. Add
• raisins and dates. Cook and stir until thickened, about 5 minutes.
• Remove from the heat; add vanilla and nuts. Cool.
• For frosting, melt chips; add vanilla and nuts. Cool. Stir in sour
• cream and salt; beat with a spoon until smooth. Cool 5 minutes or
• until frosting achieves spreading consistency.
• Place one cake layer on a serving plate. Spread with filling; top
• with second cake. Frost top and sides of cake. Chill for 1 hour
• before serving. Garnish with whipped cream if desired. Yield: 12
• servings.