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Chocolate Holiday Cake

By: John Gallahue  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 117 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • CAKE:
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 3 (1 ounce) squares unsweetened chocolate
  • 1 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup sour milk*
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 (5 ounce) can evaporated milk
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/4 cup chopped seedless raisins
  • 1/2 cup chopped dates
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • CHOCOLATE ICING:
  • 1 (6 ounce) package semisweet chocolate chips
  • 1/2 cup sour cream
  • Dash salt
  • Whipped cream

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 another bowl, combine remaining cake ingredients and beat well (*To sour milk, add 1-1/2 teaspoons vinegar to milk; let stand 5 minutes.) Fold chocolate mixture into batter. Pour into two greased and floured 8-in. cake pans. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool in pans 5 minutes. Meanwhile, for filling, combine milk, sugar and water in a small saucepan. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Cook until thickened, stirring constantly, about 5 minutes. Remove from heat; add vanilla and nuts. Cool. For frosting, melt chips in top of a double boiler over hot water. Remove from heat. Stir in sour cream and salt; beat with a spoon until smooth. Cool 5 minutes or until frosting is of spreading consistency. Place one cake layer, upside down, on a plate. Spread filling on top and place other layer over. Frost entire cake. Chill 1 hour before serving. Serve with a dollop of whipped cream if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by CHEEREEO 
This cake was delicious. I was afraid there was a mistake with the icing as I had never seen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2008 by Robert T. 
An AMAZING Recipe. I'm writing this review my 5th time coming here, and will be printing it to... MORE

 
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