Take-Along Chocolate Chip-Date Cake

A great snack cake to take to PTA meetings, potlucks and picnics. Or wrap up a piece for your briefcase or lunch box! MORE+ LESS-

By Betty Crocker Kitchens

Updated September 28, 2006

Make with

Gold Medal Flour

Ingredients

1 1/4

cups boiling water

cup chopped dates

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

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

teaspoon baking soda

teaspoon vanilla

1/2

teaspoon salt

eggs

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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.