Sally’s Mom’s Continental Cake

Preheat oven to 350 degrees F.

Carefully add dates to boiling water and set aside on counter.

Cream softened butter and sugar until creamy, using a hand or standing mixer.

Gradually add date/water mixture to butter/sugar mixture until well combined.

Beat the 2 eggs briefly in a small bowl or the container that you had the boiling water and dates soaking in. Set aside for a moment.

Add flour, cocoa, salt, soda, eggs and vanilla in the order given, to the date/water/sugar mixture, mixing well after each addition.

Pour into a greased 9X13 pan.

Cover the batter with the brown sugar, chocolate chips and nuts.

Bake at 350 degrees F for 45-60 minutes

This is a versatile recipe in that you can leave out the dates or nuts, according to Sally. I have never made it without the dates or nuts, though. The less liquid that is used the more the topping sits on top of the cake.

Use your favorite nuts and any kind of chocolate chips in the amount that you like. I usually use a small semi sweet bag.

You can also cut this in half and bake in an 8X8 pan.

It may take a little longer to bake in the 9X13 pan, than 45 minutes. So, watch it at this point. It should not be jiggly in the center but you do not want it too dry on top either. The smaller pan will take less time.