1 c Chopped dates
1 ts Baking soda
1 c Boiling water
1 3/4 c Sifted all-purpose flour
1/4 c Unsweetened cocoa
1/2 ts Salt
1 c Butter or margarine
1 c Sugar
2 Eggs
1/2 ts Orange extract
3/4 c Chopped Oregon hazelnuts
2 oz Semi-sweet chocolate
— grated
1 pt Coffee ice cream
Combine dates, soda and boiling water; cool. Sift together flour,
cocoa and salt. Cream butter with sugar, beat in eggs and orange
extract. Add flour mixture alternately with date mixture, beating
after each addition. Pour into 2 greased and floured 8-inch round
cake pans. Sprinkle hazelnuts on batter. Bake in 350 oven for 30 to
35 minutes, or until cake tests done. Cool layers thoroughly on
racks. Then sprinkle with chocolate. Spread ice cream on top of one
cake layer and top with second layer, nut side up. Freeze several
hours or overnight. Take cake from freezer and let stand in
refrigerator 1 hour before serving.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
1 8-in.cake