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Traveling Gal’S Chocolate Cake

Traveling Gal's Chocolate Cake recipe image
This Traveling Gal's Chocolate Cake is a deeply satisfying dessert that balances rich cocoa flavors with the natural sweetness of dates. The dates are soaked in hot water with baking soda to plump them up, adding a unique texture and moisture to the batter. Combined with creamed butter, sugar, and eggs, the result is a tender crumb that holds up well to the addition of chopped nuts and chocolate chips. Its a comforting, old-fashioned treat perfect for family gatherings, potlucks, or simply enjoying with a cup of coffee. The combination of warm spices from the dates and the robust chocolate makes this a standout bake that feels both nostalgic and indulgent.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1598.5
Dietary: Vegetarian
Description
This Traveling Gal's Chocolate Cake is a deeply satisfying dessert that balances rich cocoa flavors with the natural sweetness of dates. The dates are soaked in hot water with baking soda to plump them up, adding a unique texture and moisture to the batter. Combined with creamed butter, sugar, and eggs, the result is a tender crumb that holds up well to the addition of chopped nuts and chocolate chips. Its a comforting, old-fashioned treat perfect for family gatherings, potlucks, or simply enjoying with a cup of coffee. The combination of warm spices from the dates and the robust chocolate makes this a standout bake that feels both nostalgic and indulgent.
Ingredients
  • 1 1/2 cup Dates; diced
  • 2 Eggs, beaten
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1 cup Water; hot
  • 3 teaspoon Water; hot
  • 2 cup Flour
  • 1 teaspoon Cocoa
  • 1 teaspoon Vanilla
  • 1 cup Sugar
  • 1 cup Butter or margarine
  • 1 cup Chocolate chips; 6 oz
  • 1/2 cup Nuts; chopped
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Place diced dates in a small bowl.
  3. 3
    Sprinkle baking soda over the dates and pour in 1 cup of hot water.
  4. 4
    Let the mixture stand for 5 to 10 minutes to allow the dates to plump and soften.
  5. 5
    In a large mixing bowl, cream together the sugar and softened butter (or margarine) until light and fluffy.
  6. 6
    Add the beaten eggs to the butter mixture and beat well until fully incorporated.
  7. 7
    In a separate bowl, sift together the flour, salt, and cocoa powder.
  8. 8
    Gradually add the dry ingredients to the wet mixture in small batches, alternating with the date-water mixture.
  9. 9
    Stir in the vanilla extract and mix until just combined.
  10. 10
    Gently fold in 1/2 cup of the chocolate chips.
  11. 11
    Pour the batter into a greased and floured 9x13 inch baking pan.
  12. 12
    Sprinkle the remaining chocolate chips and chopped nuts evenly over the top of the batter.
  13. 13
    Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1598.5kcal
% Daily Value *
Total Fat 58.1g90%
Saturated Fat 22.0g111%
Cholesterol 5.4mg2%
Sodium 3071.2mg128%
Total Carbohydrate 256.8g86%
Dietary Fiber 13.1g53%
Sugars 152.4g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the butter is softened to room temperature before creaming for a smoother batter.

If you prefer a stronger chocolate flavor, you can substitute half of the flour with additional cocoa powder, adjusting liquid if necessary.

The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week. Bring to room temperature before serving for the best texture.

Walnut or pecans work best as the chopped nuts, but you can omit them if desired.

Keywords: chocolate cake, date cake, baking, dessert, chocolate chips, nuts, moist cake, family recipe, potluck dessert, cocoa, vanilla, butter, flour, sugar, eggs, baking soda, homemade, comfort food
Read it online: https://www.chefs-mate.com/recipe/traveling-gals-chocolate-cake/