Hazel Fishers' Date - Chocolate Cake
A rich, moist chocolate cake infused with dates and nuts, featuring a deep cocoa flavor, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Place dates, boiling water, and soda in a bowl and let stand.
- Cream together sugar and Crisco or margarine.
- Add eggs to the creamed mixture.
- Sift together flour, cocoa, and salt.
- Alternate adding the flour mixture and the date liquid to the creamed mixture.
- Add half of the chocolate chips and vanilla to the batter.
- Pour the batter into a greased and floured 9 x 13 inch pan.
- Cover the batter with chopped nuts and the remaining half of chocolate chips.
- Bake in a preheated oven at 325°F (160°C) for 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of granulated sugar. If you're out of dates, prunes can be a suitable substitute. Ensure the dates are softened in boiling water for better incorporation. You can also add a teaspoon of cinnamon for warmth. If you prefer a lighter cake, consider substituting half of the Crisco with applesauce.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a scoop of vanilla ice cream or a dollop of whipped cream on top. Pair it with a cup of coffee or tea for a perfect afternoon treat. For a festive touch, consider serving it alongside Fresh Strawberry And Spinach Salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold, as the flavors develop beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Hazel Fishers' Date - Chocolate Cake contains roughly 521 calories, with 11g protein, 75g carbohydrates, and 16g fat. It is an excellent source of iron (25% of the Daily Value), dietary fiber (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance, and store it covered at room temperature. Just be sure to let it cool completely before wrapping it to preserve moisture.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use unsweetened applesauce or mashed bananas. Use 1/4 cup of either for each egg. This will keep the cake moist and add a subtle sweetness while maintaining the integrity of the recipe.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add 1/4 teaspoon per cup of flour to help with the texture. This will allow you to enjoy the same deliciousness without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).