Recipe by KARLENE HILL
"My Mothers recipe. Great for snacking or you can frost it for a more special cake. One of my family's favorites."
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dates, pitted and chopped
1 3/4 cups
unsweetened cocoa powder
semisweet chocolate chips
This cake is yummy. Watch carefully after 40 minutes so it doesn't burn. The kids don't care for it, but that's OK, that much more for me!
Yummy!!! I added extra cocoa because I wanted a stronger chocolate flavor but I think it would have been good without it too.
Be careful not to overbake as it will come out a bit dry. I overfilled my tin and it took quite a while to bake and the edges came out dry which made it hard to slice nicely. My husband loves date loaf and chocolate so I thought I'd combine the two for him. He liked it but said the chocolate overpowered the dates and he couldn't taste them which he thought was a waste of dates. Would I bake this again? Yes, probably. Also, this cake is much better the next day.
This is a great recipe, but I have made some changes. I use brown sugar in stead of white. I add almond extract, and almonds in place if the walnuts. For special occasions, I serve with a caramel sauce. Always a crowd pleaser!
I love this cake!! I did make most of the changes suggested by others. I cut the cocoa down to 2 tsps, used brown sugar and added vanilla. I think next time though I will add more nuts to it. Not overly sweet, but enough to satisfy your sweet tooth.
This was delicious! Moist-flavorful-light-but still sweet! I cooked at 350 for 40 minutes and it came out perfect. Used milk chocolate chips instead of bittersweet (because that was all I had) which made it a bit sweeter than regular. Topped it off with a buttercream frosting. Amazing flavor, and just a little different from the usual. Definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Date Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 173
** Calories from Fat: 73
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