No Frost Chocolate Chip Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
dates
|
*
|
| 1 | cup |
water
boiling |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 12 | ounce |
chocolate chips
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
dates
|
*
|
| 237 | ml |
water
boiling |
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 346.8 | ml/g |
chocolate chips
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Cut up 1 cup of dates.
Put in blender with 1 cup boiling water and baking soda, blend.
Cream 1 cup sugar and butter. Add date mixture and flour, eggs, cocoa, vanilla, salt and ¾ cup chocolate chips.
Mix together all ingredients.
Pour int 9x13 inch baking pan. Sprinkle top with remaining sugar and chocolate chips.
Top with chopped nuts, if desired. Bake at 350℉ (180℃). for 40 minutes.
