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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
cake: |
1/2 cup butter, cubed |
1/2 cup vegetable oil |
3 ounces unsweetened chocolate |
1 cup water |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1 teaspoon baking soda |
2 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 (6 ounces) semisweet chocolate chips |
1/2 cup sour cream |
dash salt |
whipped cream, optional |
Directions:
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.
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