2 c. unsifted all purpose flour
1 tsp. baking soda
1/2 c. butter or stick butter
1/2 c. salad oil
3 sq. unsweetened chocolate
2 c. sugar
2 eggs, beaten
1/2 c. sour milk (1 1/2 tsp. vinegar, add milk to measure 1/2 c.)
1 tsp. vanilla extract

FILLING:

1 (5.3 oz.) can evaporated milk
3/4 c. sugar
1/4 c. chopped raisins
1/2 c. chopped dates
1 tsp. vanilla extract
1/2 c. chopped walnuts or pecans
1/2 c. chilled heavy cream

FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. sour cream
Dash of salt

Preheat oven to 350 degrees. Sift flour with soda into large bowl. Grease and flour two 8 x 8 x 2 inch square cake pans. In a small saucepan combine butter, oil, and chocolate; stir over low heat to melt chocolate. Add 1 cup water; cool 15 minutes. To flour mixture add sugar, eggs, sour milk and 1 teaspoon vanilla; mix with wooden soon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minutes, until surface springs back when pressed with finger. Cool in pans 5 minutes, loosen sides with spatula and turn out on racks; cool.

Make filling in small saucepan, combine milk, sugar, and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook stirring until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely in small bowl, whip cream just until stiff. On plate, place layer, top side down. Spread with filling, then whipped cream. Top with second layer.

Make frosting. Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from water, stir in sour cream and salt. With wooden spoon beat until smooth. Cool 5 minutes, until frosting is of spreading consistency. Frost cake and refrigerate 1 hour before serving. To serve: With sharp knife, mark top of cake into 4 quarters; cut each quarter into 4 slices. Makes 16 servings.