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Name: Choco Date Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Sweetened Whipped Cream; 1/2 ts Salt; 1 c Sugar; 2 lg Eggs; 3/4 c Butter Or Regular Margarine; 1 1/4 c Unbleached All-Purpose; 1 1/4 c Water; 6 oz Semi-Sweet Chocolate Chips;; 1/2 c Quick Cooking Oats (Not; 1 1/4 ts Baking soda; 1 ts Vanilla; 8 oz Pitted Dates

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INGREDIENTS

Sweetened Whipped Cream
1/2 ts Salt
1 c Sugar
2 lg Eggs
3/4 c Butter Or Regular Margarine
1 1/4 c Unbleached All-Purpose
1 1/4 c Water
6 oz Semi-Sweet Chocolate Chips;
1/2 c Quick Cooking Oats (Not
1 1/4 ts Baking soda
1 ts Vanilla
8 oz Pitted Dates

Servings

INSTRUCTIONS

Yield: 16 Servings Combine the dates and water in a saucepan, and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Remove from the heat and cool completely. Sift the flour, baking soda and salt together, blending well, then set aside. Cream the butter and sugar together in a medium mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir the flour mixture into the creamed mixture, blending well. Stir in the date mixture, oats, and chocolate chips, mixing until well blended. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Serve the cake topped with sweetened whipped cream. From Rich Harper Taken from Farm Journals Complete Home Baking Book By Elise W. Manning.

NOTES

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Choco Date Cake

Sweetened Whipped Cream
1/2 ts Salt
1 c Sugar
2 lg Eggs
3/4 c Butter Or Regular Margarine
1 1/4 c Unbleached All-Purpose
1 1/4 c Water
6 oz Semi-Sweet Chocolate Chips;
1/2 c Quick Cooking Oats (Not
1 1/4 ts Baking soda
1 ts Vanilla
8 oz Pitted Dates

Yield: 16 Servings    Combine the dates and water in a saucepan, and bring to a boil, then reduce  the heat and simmer, covered, for 10 minutes. Remove from the heat and cool  completely.    Sift the flour, baking soda and salt together, blending well, then set  aside.    Cream the butter and sugar together in a medium mixing bowl, until light  and fluffy, using an electric mixer set on medium speed. Add the eggs, one  at a time, beating well after each addition. Beat in the vanilla.    Stir the flour mixture into the creamed mixture, blending well. Stir in the  date mixture, oats, and chocolate chips, mixing until well blended. Pour  the batter into a greased 13 X 9 X 2-inch baking pan.    Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester  or wooden pick inserted in the center of the cake comes out clean. Cool in  the pan on a wire rack. Serve the cake topped with sweetened whipped cream.    From Rich Harper    Taken from Farm Journals Complete Home Baking Book By Elise W. Manning.

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Nutrition

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Serving Size: 1 Serving (328g)
Recipe Makes: 6 Servings

Calories: 1037
Calories from Fat: 361 (35%)

Amt Per Serving		% DV

	Total Fat 40.1g	53 %
	Saturated Fat 22.2g	111 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 2.4g
Cholesterol 413.6mg		127 %
Sodium 387mg		13 %
Potassium 516.3mg		14 %
Total Carbohydrate 164.7g		48 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 159.8g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1037

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