Serves: 16
Total Calories: 245
Preheat oven to 350°. Coat a 13 x 9 x 2-inch baking pan with nonstick spray.
Place dates and 1 cup hot water in a small bowl set aside.
Place sugar and butter in a large mixer bowl. With an electric mixer, beat at medium speed until creamy. Beat in eggs and vanilla. Reduce speed to low and beat in flour, baking soda, and cocoa powder until blended. Add 1/2 cup chocolate chips and dates with water and continue beating at low speed until blended. Pour into baking pan. Sprinkle top of batter with remaining 3/4 cup chips and nuts.
Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Place pan on a wire cooling rack to cool.
High Altitude Adjustments: Recipe works, as is, at 6,000 feet.
This Blind Date Cake recipe is from the Special Cakes Made Easy Cookbook. Download this Cookbook today.
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