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Adele Fleet Bacow
Food Editor's Note: This is a moist, light, chocolaty, fantastic cake!  The chopped dates are almost indistinguishable in the final product, but add a subtle flavor and a moistness that is incredible.  The cake looks great, too, with the chocolate bits, nuts, and powdered sugar decorating the top.  (You can choose any type of nuts for the top, or leave them off altogether.)  If you like chocolate, but want something a bit different that is not overpoweringly sweet, this is a perfect choice!
1/2 pound pitted, chopped dates
1 cup hot water
1 teaspoon baking soda
1 cup butter or margarine
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 3/4 cups flour
2 tablespoons cocoa
1 12-ounce package semisweet chocolate chips
Chopped nuts for sprinkling on top
Preheat oven to 350 degrees. Pour hot water over the chopped dates and add baking soda. Let cool. Cream butter or margarine and sugar in a large mixing bowl. Add beaten eggs and vanilla. Whisk together the flour and cocoa in a small bowl. Alternate adding the dry ingredients and the date mixture to the large mixing bowl. Beat for 3 minutes.

Spread the batter in a greased 9 x 12 pan. Sprinkle with the chocolate chips and chopped nuts. Bake 40-45 minutes and then let cool in the pan. Before serving, sprinkle with powdered sugar and cut into squares.

Adele Fleet Bacow is president of a community planning consulting firm, mother of two great sons and daughters-in-law and one beautiful grandson, and the former First Lady of Tufts University (her husband Larry is the Past President). She is also a very good cook and a great friend to the Food Editor.

Chocolate Date and Nut Cake


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