Name: Date Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 15 serving(s)
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

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Recipe by evelynathens

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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.

Ready In:: 1hr 5mins
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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

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

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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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."

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photo by stormylee

8/27/2012

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review by carodun

3/26/2007

Rating 3 stars, maybe because of myself overbaking this cake. Because of that it was dry. Maybe I will try again!

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photo by stormylee

1/23/2006

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photo by stormylee

1/23/2006

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review by Vnut-Beyond Redempt

3/25/2005

Evelyn, Evelyn, Evelyn!! What have you done? I'm hooked! Lovely moist cake! I used 6 mediumish eggs and no chocolate. I will bake it at 300F next time as it was overdone on the top. I may also stir the walnuts into the batter for a variation. Oh, a good thing about this cake is that it isn't too sweet. Thanks for posting this.

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