Chocolate Chip Date Cake

Photo: flickr user whitneyinchicago

Ingredients

2 cups heavy cream

2 cups semi-sweet chocolate chips

1 cup (6 oz.) chopped dates

1 cup hot water

1 3/4 cups flour

3 tablespoons cocoa unsweetened

1 teaspoon baking soda

1 cup butter (at room temp.)

1 cup sugar

2 teaspoons vanilla

2 lg. eggs

1 cup chocolate chips

Preparation

For easier slicing refrigerate for 2 hours before serving. The texture will be lighter.

Frosting: Heat cream in medium saucepan just until simmering; remove from heat. Add chocolate chips and stir until melted. Transfer to metal bowl. Cool; cover and refrigerate until thick (3 hours). (This process can be speeded up by placing bowl in ice water and stir.)

Cake: Heat oven to 350 degrees. Grease 2 (8 inch) layer cake pans or 1 (9x13 inch) pan. If using layer pan, grease wax paper and line pan.

Put dates in small bowl; cover with hot water. Set aside. Mix flour, cocoa and soda. Set aside. In large bowl mix butter, sugar and vanilla until fluffy. Beat in eggs one at a time until well blended. Stir in flour mixture alternately with dates and water until well blended. Fold in chips. Spread in prepared pans. Bake 35-40 minutes or until toothpick comes clean.

Cool in pans 5 minutes on rack. Invert on rack. Peel off paper. Cool completely. Frost. If not served within 2 hours, refrigerate.