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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 15 |
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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. Ingredients:
1 lb pitted dates, sliced |
2 cups water |
3 1/2 cups sifted all-purpose flour |
2 tablespoons cocoa powder |
2 teaspoons baking soda |
1 teaspoon salt |
10 ounces chocolate chips |
2 cups chopped walnuts |
1 cup butter, room temperature |
2 cups sugar |
4 extra large eggs, room temperature |
1 tablespoon vanilla |
icing sugar |
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 1/4 of undrained dates.
12. Beat in 1/4 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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