“This cake is delicious, moist and a cinch to make. I love the way the dates melt into the chocolatey cake, giving it incomparable flavour and texture.”
1hr 5mins

Ingredients Nutrition


  1. Combine dates and water in medium saucepan.
  2. Bring to a boil over high heat.
  3. Remove from heat and let dates cool in liquid; do not drain.
  4. Preheat oven to 350F.
  5. Butter and flour 13 X 9 inch pyrex baking dish.
  6. Sift flour, cocoa, baking soda and salt into a large bowl.
  7. Combine chocolate chips and walnuts in medium bowl and set aside.
  8. Cream butter with sugar in another large bowl, about 8 minutes.
  9. Add eggs, one at a time, blending well after each addition.
  10. Stir in vanilla.
  11. Beat in ¼ of undrained dates.
  12. Beat in ¼ of flour mixture.
  13. Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
  14. Pour into pan.
  15. Sprinkle chocolate chip/nut mixture evenly over top.
  16. Bake about 45-50 minutes.
  17. Let cool in pan.
  18. Sprinkle with icing sugar if desired.
  19. This will stay moist for days if wrapped in foil.

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