Title: Traveling Gal's Chocolate Cake
Categories: Cake
Yield: 12 Servings
| 1 1/2 | c | Dates; diced |
| 2 | | Eggs, beaten |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | c | Water; hot |
| 3 | ts | Water; hot |
| 2 | c | Flour |
| 1 | ts | Cocoa |
| 1 | ts | Vanilla |
| 1 | c | Sugar |
| 1 | c | Butter or margarine |
| 1 | c | Chocolate chips; 6 oz |
| 1/2 | c | Nuts; chopped |
Preheat oven to 350 degrees. Place dates in small bowl. Sprinkle with
baking soda; add hot water. Let stand 5 to 10 minutes to plump dates. In
large mixing bowl, cream sugar and butter or margarine together. Add eggs.
Beat well again. Sift flour, salt and cocoa together. Add dry ingredients
to sugar-butter mixture in small amounts, alternating with date mixture.
Add vanilla and mix well. Fold in 1/2 cup of chocolate chips. Pour into
greased and floured 9 x 13 x 2" baking pan. Sprinkle remaining chocolate
chips and chopped nuts over top. Bake 40 to 45 minutes or until toothpick
inserted in center comes out clean.