Chocolate Date Cake I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 17, 2014
1 9x13 pan was too big! Cake did not cook evenly. Good textue, but def need more chocolate!
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Photo by Italiank's

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Reviewed: Oct. 15, 2012
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!
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Cooking Level: Beginning

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Reviewed: Jan. 29, 2011
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.
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Reviewed: Jul. 13, 2010
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!
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Photo by TXUKGal
Reviewed: Jan. 4, 2010
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.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA
Reviewed: Nov. 1, 2008
Yummy!!! I added extra cocoa because I wanted a stronger chocolate flavor but I think it would have been good without it too.
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Reviewed: Sep. 1, 2001
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!
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