Ingredients Jump to Instructions ↓

  1. 8 oz 227g Dates - pitted

  2. 1 1/4 cups 296ml Water

  3. 1 1/4 cups 78g / 2.8oz Unbleached all-purpose flour - sifted

  4. 1 1/4 teaspoons 6 1/3ml Baking soda

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 3/4 cup 148g / 5 1/5oz Butter or margarine

  7. 1 cup 198g / 7oz Sugar

  8. 2 cups 396g / 13oz Eggs (large)

  9. 1 teaspoon 5ml Vanilla

  10. 1/2 cup 31g / 1.1oz Quick cooking oats - (not instant)

  11. 6 oz 170g Semi-sweet chocolate chips

  12. Sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Combine the dates and water in a saucepan, and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.

  2. Remove from the heat and cool completely.

  3. Sift the flour, baking soda and salt together, blending well, then set aside.

  4. 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.

  5. 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.

  6. Bake in a preheated 350F 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.

  7. Serve the cake topped with sweetened whipped cream.


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