Serves: 16
Total Calories: 307
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan.
In a small bowl, cover dates with hot water set aside.
In a large bowl, beat sugar and butter or margarine until creamy. Beat in eggs, vanilla and salt. Blend in flour, baking soda and cocoa powder. Stir in 1/2 cup of the chocolate chips until well mixed. Add dates and water mix well. Pour into baking pan. Sprinkle top of cake batter with remaining 3/4 cup chocolate chips and nuts.
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This No Frost Chocolate Chip Cake recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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