|
| 1 1/4 | cups boiling water |
| 1 | cup chopped dates |
| 1 | teaspoon baking soda |
|
| 1/2 | cup semisweet chocolate chips |
| 1/2 | cup chopped nuts |
| 1/4 | cup packed brown sugar |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1 | tablespoon butter or margarine, softened |
|
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 2/3 | cup vegetable oil |
| 1 | teaspoon baking soda |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon salt |
| 2 | eggs |
| 1. | In large bowl, pour boiling water on dates. Stir in 1 teaspoon baking soda. Cool about 15 minutes or until lukewarm. |
| 2. | In small bowl, mix all topping ingredients; set aside. |
| 3. | Heat oven to 350°F. Stir all cake ingredients into date mixture. Pour into ungreased 9-inch square pan. Sprinkle with topping. |
| 4. | Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours. |
|
| Store leftover dates, airtight, at room temperature for up to 6 months. Or refrigerate them for up to a year. |
|
| Add a new flavor dimension to this snack cake by replacing the chocolate chips with peanut butter, butterscotch or white baking chips. |
Nutrition Information:
410 ( 180); 20g ( 4g, 0g); 40mg; 330mg; 54g ( 2g, 35g); 5g 0%; 0%; 4%; 10% 1 ; 2 1/2 ; 0 ; 4 3 1/2