Chocolate Holiday Cake Recipe

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Don't let the length and steps of this recipe scare you. It's simple...and the fudgy richness will bring rave reviews from everyone.
TOTAL TIME: Prep: 30 min. + cooling Bake: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 30 min. + chilling
MAKES: 12 servings


  • CAKE:
  • 1/2 cup butter, cubed
  • 1/2 cup vegetable oil
  • 3 ounces unsweetened chocolate
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 can (5 ounces) evaporated milk
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/4 cup raisins, chopped
  • 1/2 cup chopped dates
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup sour cream
  • Dash salt
  • Whipped cream, optional

Nutritional Facts

1 slice: 599 calories, 30g fat (12g saturated fat), 68mg cholesterol, 229mg sodium, 82g carbohydrate (62g sugars, 3g fiber), 6g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Chocolate Holiday Cake in Grandma's Great Desserts Cookbook 1992, p16

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