3 squares Baker's semi-sweet chocolate
1 pkg. (2 layer size) chocolate cake mix
4 eggs
3/4 c. water
1/2 c. sour cream
1/4 c. oil
Fruit Nut Filling & Chocolate Frosting

Chop chocolate into small chunks and set aside.

Combine cake mix, eggs, water, sour cream and oil. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate. Pour into 2 greased and floured 9" layer pans.

Bake at 350 degrees for 35 minutes or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove and finish cooling on racks.

FRUIT NUT FILLING AND CHOCOLATE FROSTING: Beat 3/4 cup (1 1/2 sticks) butter until soft; blend in 3 cups confectioners' sugar. Add 1 egg and 1 teaspoon vanilla. Add 3 additional cups confectioners' sugar alternately with 3 tablespoons (about) milk until of spreading consistency.

For filling, measure 1 cup of mixture into small bowl, stir in 1/4 cup each Sun Giant chopped dates, Sun Giant raisins and Sun Giant chopped natural almonds. Spread between layers.

For frosting, melt 5 squares Baker's unsweetened or semi-sweet chocolate, cool then add to remaining frosting; add 2 tablespoons (about) milk for smooth consistency. Frost and decorate top and sides. Garnish with dates, raisins and nuts.