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Step 1:
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Preheat oven to 350 degrees. Sift flour with baking soda into large bowl. Grease and flour two 9 X 8 X 2 inch square cake pans.
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Step 2:
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To flour mixture, add 2 cups sugar, the eggs, sour milk, and1 teaspoon vanilla extract; mix with wooden spoon. Stir in cooled chocolate JUST to combine. Quickly turn into prepared pans; bake 30 to 35 minutes, until surface springs back when pressed with finger.
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Step 3:
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Cool in pans 5 minutes. Carefully loosen sides with spatula. Turnout on racks; cool.
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MAKE FILLING:
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In a 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.
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Step 4:
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Cook, stirring, until mixture is thickened, about 5 minutes. Add vanilla and nuts. Cool completely. In a small bowl, beat cream with rotary beater JUST until stiff. On plates, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
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Step 5:
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MAKE FROSTING:
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Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 minutes, until frosting is of spreading consistency.
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Step 6:
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With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover sides.
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TO SERVE:
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With sharp thin knife, mark top of cake into 4 quarters; then cut each quarter into 4 slices.
