Date & Chocolate Chip Cake
Submitted by wings2fly
Moist date cake with chocolate chips and walnuts scattered on top. Chopped dates soaked in boiling water keep the crumb incredibly soft. A vintage sheet cake that’s easy to love.
YIELD
1 CakePREP
15 minCOOK
25 minREADY
1 hrsDates and chocolate might sound like an odd couple, but this vintage sheet cake proves they belong together. The dates get soaked in boiling water with baking soda until they soften into a sweet, sticky mixture that gets folded into a thin, tender batter.
Chocolate chips and chopped walnuts get sprinkled across the top before baking, so they sink partway into the cake and create a crunchy, melty topping layer.
The result is a moist, caramel-scented cake studded with pockets of chocolate and walnut crunch. No frosting needed.
Kitchen Tips
- Don’t skip the 30-minute soak for the dates. It softens them and creates a sweet liquid that flavors the entire batter.
- The batter is supposed to be thin. Don’t panic. It bakes up just fine.
- Use mini chocolate chips for more even distribution across the top.
- This cake actually tastes better the next day once the date flavor has had time to meld through the crumb.
Ingredients
Directions
Combine dates and 1½ teaspoons soda in small pan.
Pour boiling water over dates; stir to blend.
Let stand 30 minutes. Cream margarine and sugar. Add eggs and beat well.
Combine flour, soda, baking powder, and salt.
Alternately add dry ingredients and date mixture to creamed mixture beginning and ending with dry ingredients.
Batter will be thin. Pour into oiled and floured 9 x 13-in ch baking pan.
Sprinkle chocolate chips and walnuts over batter. Bake at 350℉ (180℃) for 25 to 30 minutes or until cake tests done. Cool.
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