8 oz Pitted Dates
1 1/4 c Water
1 1/4 c Unbleached All-Purpose
-Flour; Sifted
1 1/4 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 c Sugar
2 lg Eggs
1 ts Vanilla
1/2 c Quick Cooking Oats (Not
-Instant)
6 oz Semi-Sweet Chocolate Chips;
-1 Pk
Sweetened Whipped Cream
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 Journal’s Complete Home Baking Book
Yields
6 Servings