8 oz Pitted Dates
1 1/4 c Water
1 1/4 c Unbleached All-Purpose
-Flour; Sifted 1 1/4 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 c Sugar
2 lg Eggs
1 ts Vanilla
1/2 c Quick Cooking Oats (Not
-Instant) 6 oz Semi-Sweet Chocolate Chips;
-1 Pk Sweetened Whipped Cream Yield: 16 Servings Combine the dates and water in a saucepan, and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Remove from the heat and cool completely. Sift the flour, baking soda and salt together, blending well, then set aside. Cream the butter and sugar together in a medium mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir the flour mixture into the creamed mixture, blending well. Stir in the date mixture, oats, and chocolate chips, mixing until well blended. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Serve the cake topped with sweetened whipped cream. From Rich Harper Taken from Farm Journal’s Complete Home Baking Book By Elise W. Manning.