July 12, 2018
Desserts, Cakes, Nuts/Seeds,
Pecan, Fruit, Dates, No Refrigeration, Oven Bake, High Fiber, Kosher, Vegetarian, Make it from scratch, Chocolate more
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"My mom got this recipe from our next door neighbor when I was a child, Becky Corwin. When I was a child, she made it a lot and I hated the dates in it. But I'm ready to try it again because my tastes have matured a lot. If you don't like dates, I'm thinking you could sub in raisons or dried figs."
Preheat oven to 350 degrees. Grease and flour 9x13 baking pan (or use cooking spray).
Mix chopped dates, boiling water and 1 teaspoon baking soda in small bowl. Set aside.
Cream butter or margarine with 1 cup sugar. Blend in eggs, cocoa, 1/4 teaspoon baking soda and salt.
Add some flour to the butter mixture, then some of the date mixture. Repeat until all is mixed, but end with the flour. Batter should be runny.
Pour batter into prepared baking pan and sift 1/2 cup sugar on top of batter.
Sprinkle with chocolate chips and pecans.
Bake for 40 minutes. Serve warm or cooled.
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