Vintage Baker’s Chocolate Decadence cake (1986)

Instructions

1. Chop 3 squares chocolate into small chunks and set aside.
2. Combine cake mix, eggs, water, sour cream, and oil.
3. Blend, then beat at medium speed of electric mixer for 4 minutes. Fold in chopped chocolate.
4. Pour into 2 greased and floured 9-inch layer pans.
5. Bake at 350 F for 35 minutes, or until cake tester inserted in centers comes out clean.
6. Cool cakes in pans for 10 minutes. Remove cakes from pans and finish cooling on racks.
7. To make the fruit-nut filling and chocolate frosting, beat 3/4 cup (1-1/2 sticks) butter or margarine until soft.
8. Blend in 3 cups confectioner's sugar. Add 1 egg [Editor's note: 1/4 cup pasteurized egg substitute would be safer] and 1 teaspoon vanilla.
9. Add 3 additional cups confectioner's sugar alternately with 3 tablespoons (about) milk until spreading consistency.
10. Set aside 1 cup of mixture in a small bowl for filling.
11. For filling, stir 1/3 cup each chopped dates, raisins, and chopped natural almonds into 1 cup of mixture. Spread between layers.
12. For frosting, melt 5 squares of Baker's semisweet or unsweetened chocolate. Cool; add to remaining mixture. Add 2 tablespoons (about) milk for smooth consistency.
13. Frost and decorate the top and sides. Garnish with dates, raisins, and nuts, if desired.