Course : Desserts
Serves: 9
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2/3 cup Hot water
1/2 cup Chopped dates
1/2 teaspoon Baking soda
1/3 cup Vegetable oil
1 cup All-purpose flour*
1/2 cup Miniature semisweet -- Chocolate chips
1/4 cup Granulated sugar
1/4 cup Packed brown sugar
1/2 teaspoon Baking soda
1/2 teaspoon Vanilla
1/4 teaspoon Salt
1 large Egg
---Chocolate chip-nut topping
1/2 cup Miniature semisweet -- Chocolate chips
1/2 cup Chopped nuts
2 tablespoons Packed brown sugar

Preparation / Directions:

*if using self-rising flour Omit baking soda and salt. A family favorite! With its sprinkle-on topping, it needs no frosting. Heat oven to 350 degrees. Pour hot water over dates in medium bowl. Stir in 1/2 teaspoon baking soda. Let stand 5 minutes.Stir remaining ingredients except Chocolate Chip-Nut Topping into date mixture. Pour into ungreased square pan, 8 X 8 X 2 inches. Sprinkle with Chocolate Chip-Nut Topping. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. CHOCOLATE CHIP-NUT TOPPINGMix all ingredients. To Microwave: Pour batter into ungreased round microwavable dish, 8 X 1-1/2 inches; sprinkle with Chocolate Chip-Nut Topping. Elevate dish on inverted microwavable dinner plate in microwave oven. Microwave uncovered on medium (50%) 6 minutes, rotating dish 1/2 turn every 3 minutes. Microwave uncovered on high 3 minutes 30 seconds to 4 minutes 30 seconds longer, rotating dish 1/2 turn after 2 minutes, until wooden pick inserted in center comes out clean (Top may appear wet but will continue cooking as cake stands.) Let stand uncovered on flat, heatproof surface (not wire rack) 10 minutes. Cool.

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