Chocolate Date Cake

2 cups (500 mL) dates, chopped
1 tsp (5 mL) baking soda
1 cup (250 mL) boiling water
1 ¾ cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tbsp (25 mL) cocoa powder
½ tsp (2 mL) salt
1 cup (250 mL) canola oil
1 cup (250 mL) sugar
2 tsp (10 mL) vanilla extract
2 eggs
1 cup (250 mL) pecans, chopped
1 cup (250 mL) semisweet chocolate chips

Preheat oven to 350°F (180°C). Grease and flour a 13 x 9-inch (22 x 33 cm) baking pan. In a medium bowl, stir together dates, baking soda and boiling water. Cool to room temperature, about 20 minutes. In a separate medium bowl, whisk together flour, baking powder, cocoa, and salt.

With a hand-held mixer on medium-high speed, beat oil, sugar and vanilla about 2 minutes. Reduce speed to medium and add the eggs one at a time, mixing until incorporated. Reduce speed to low and add the flour mixture and date mixture alternately in two batches, making sure to combine each addition. Scrape batter into the prepared pan and sprinkle pecans and chocolate chips over top.  Bake for 40 – 45 minutes or until toothpick inserted in the center comes out clean. Cool completely in pan.

Makes 16 servings.

Nutrients per serving:
Calories 412.2
Carbohydrate 49.7 g
Protein 4.3 g
Fat 24.1 g
Sodium 189.0 mg
Fibre 3.8 g