No Frost Chocolate Chip Cake

Serves: 16
Total Calories: 307


1 cup dates chopped
1 cup hot water
1 cup sugar
3/4 cup butter or margarine, softened
3 eggs
3 teaspoons vanilla extract
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa
1 1/4 cups semi-sweet chocolate chips
3/4 cup nuts chopped


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.

Nutritional Facts:

Serves: 16
Total Calories: 307
Calories from Fat: 137

This No Frost Chocolate Chip Cake recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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