8 tbsp. butter
1/2 c. salad oil
3 oz. unsweetened chocolate squares
2 c. flour
1 tsp. baking soda
2 c. sugar
2 eggs, beaten
1/2 c. sour milk (place 1 1/2 tsp. vinegar in measuring cup and fill to 1/2 c. with milk)
1 tsp. vanilla extract

Combine butter, oil and chocolate in saucepan over low heat. Stir until chocolate melts and add 1 cup water. Cool. Sift together flour and baking soda. Add sugar, eggs, sour milk, and vanilla. Mix well. Blend in cooled chocolate mixture. Bake in two grease and floured 8 inch square pans at 350 degrees for 30 to 35 minutes. Cool 5 minutes before removing from pans.

FILLING:

1 (5 oz.) can evaporated milk
3/4 c. sugar
1/4 c. raisins, chopped
1/2 c. dates, chopped
1 tsp. vanilla extract
1/2 c. pecans, chopped
1/ c. heavy cream, chilled and whipped

In saucepan combine milk, sugar and 1/2 cup water. Stir over medium heat to dissolve sugar. Add raisins and dates. Cook 5 minutes stirring until mixture thickens. Add vanilla and nuts. Cool completely or sauce will run off layers. Spread filling over one layer. Then spread whipped cream or filling. Put second layer on top.

FROSTING:

6 oz. semi-sweet chocolate chips
1/2 c. sour cream
Dash of salt

Melt chocolate in top of double boiler. Remove from heat, and stir in sour cream and salt. Beat until smooth. Cool 5 minutes or until frosting is spreading consistency. Frost top and sides of cake. Refrigerate 1 hour before serving.