Recipe by Ian Magary
This was my favorite birthday cake growing up as a young boy. Everytime my Grandma Laura would come to visit us in Taos, NM, she'd pick one up from Dory's Bakery and bring it over. I was able to get ahold of Dory long after she'd sold the place and surprisingly she still remembered me and my mother, Joan, who was her friend. She gladly gave me the recipe although the measurements were obviously for multiple cakes, I quartered it and came up with the right increments for just one really large one or a couple regular ones. This cake doesn't include frosting but was sprinkled with powdered sugar and served. Believe me when I tell you the frosting is not missed! This coming from a former little boy with a hell of a sweet tooth!
Top Review by Kendra Jean's Kitchen
A Comfort Cake! Memories are really the most important ingredient in any recipe from our childhood.
Thank you for sharing your recipe with all of us. We are richer for it, Kendra in WV
- 453.59 g chopped dates
- 473.18 ml water (hot)
- 236.59 ml chopped walnuts
- 473.18 ml chocolate chips
- 946.36 ml flour
- 314.66 ml margarine
- 14.79 ml cocoa powder (plus)
- 4.92 ml cocoa powder
- 4 eggs
- 9.85 ml baking soda
- 2.46 ml salt
- 354.88 ml sugar
- 236.59 ml powdered sugar
Directions See How It's Made
- Preheat oven to 325°F.
- Grease (2) 9" x 13" cake pans.
- Combine flour, coco powder, baking soda, salt and sugar whisk, then add eggs and margerine in electric mixer bowl and combine.
- Add water and dates.
- Combine walnuts and chocolate chips and reserve 1/2 for cake topping.
- Add the other half to the batter and mix inches.
- Spread batter into pans and add the reserved nuts and chocolate chips as a topping for the cakes.
- Bake for 40 minutes.
- Sprinkle with powdered sugar after cakes are cool and before serving.