Chocolate Holiday CakeDon’t let the length and steps of this recipe scare you. It’s simple…and the fudgy…
Chocolate Holiday Cake
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 FILLING: 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 CHOCOLATE ICING: 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.
For frosting, melt chips; add vanilla and nuts.
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.