If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Pay homage to the great state of Michigan with oven mitts and this heirloom local recipe. The moist cake is offset by a crisped sugar, chocolate, and walnut topping that yields the flavor profile of chocolate-chip cookie with great textural contrast. Family lore states that this dessert was invented at the Beaver Island Lodge, located of the tip of the mitten in Lake Michigan. I think that good-quality California walnuts and dates, a touch more salt, and dark chocolate really make this classic sing. —Corby
- 1.5 cups Boiling water
- 1 1/4 teaspoons Baking soda (divided)
- 1/2 pound Chopped dates
- 3/4 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Eggs
- 1/2 teaspoon Salt
- 1 1/2 cups Flour
- 1/2 cup White sugar
- 3/4 cup Chopped walnuts
- 12 ounces Dark chocolate chips
- Preheat the over to 350 F and grease a 9x12 cake pan.
- Place the dates, boiling water, and one teaspoon of the baking soda in a bowl and set aside.
- Add the flour and date mixture alternately and stir until just combined. Pour into a greased 9x12 pan.
- Sprinkle the top of the batter with the sugar, walnuts, and chocolate chips. Bake at 350 degrees for 50 minutes and cut into squares when cooled.
- This recipe was entered in the contest for Your Best Recipe with Walnuts
More Great Recipes: