Chocolate Decadence Cake

3 squares Baker's semi-sweet chocolate
1 (2 layer size) pkg. chocolate cake mix
4 eggs
3/4 cup water
1/2 cup sour cream
1/4 cup 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 center comes out clean. Cool in pans 10 minutes. Remove and
finish cooling on racks.

FRUIT NUT FILLING AND CHOCOLATE FROSTING

3/4 cup (1 1/2 sticks) butter or margarine
6 cups confectioners' sugar
1 egg
1 teaspoon vanilla
5 (about) tablespoons milk
1/3 cup chopped dates
1/3 cup raisins
1/3 cup chopped natural almonds

Beat butter or margarine until soft; blend in 3 cups confectioners' sugar. Add egg and vanilla. Add 3 additional cups confectioners' sugar alternately with (about) 3 tablespoons milk until spreading consistency. For filling, measure 1 cup of mixture into small bowl stir in chopped dates, raisins and chopped natural almonds. Spread between layers.

For frosting, melt Baker's unsweetened chocolate or semi-sweet chocolate, cool, then add to remaining frosting; add (about) 2 tablespoons milk for a smooth consistency.

Frost and decorate top and sides. Garnish with dates, raisins and nuts.