1 C. chopped dates
1 tsp. baking soda
dash of salt
1 C. boiling water
1 C. butter
1 C. sugar
2 Tblsp. cocoa
1 tsp. baking soda
1 tsp. vanilla
2 eggs, beaten
1 3/4 C. flour
1 C. chocolate chips (split in half)
1/2 C. chopped pecans
Add boiling water to dates, soda, salt and set aside. Cream butter and sugar together. Add cocoa, soda, vanilla & eggs. Alternate adding flour and date/water mixture. Add 1/2 C. chocolate chips to batter and mix. Pour batter into a greased and floured 9X13 pan. On top of batter, sprinkle with 1/2 C. chocolate chips and pecans. Do not mix.
Bake at 350 degrees for 30 to 35 min.
Note: As a child, I always knew we were having company for dinner if I smelled this cake cooking. It’s actual name is Chocolate Chip Date Nut Cake but my family has renamed it over the years. It is quick, easy, stays moist and it doesn’t have to be iced. It tastes like an offspring between chocolate cake and brownies.