“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.”
READY IN:
1hr 5mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  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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