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Chocolate Holiday Cake

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


  • 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 semisweet chocolate chips
  • 1/2 cup sour cream
  • Dash salt
  • Whipped cream, optional


  • 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.

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