Dates provide a natural sweetness to this delicious cake topped with a gooey caramel sauce. Serve with a scoop of ice cream and mint garnish and you have a delicious dessert for the holidays.

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Ingredients

Directions

  • Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

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  • Place dates and 1-1/4 cups water in a large bowl and loosely cover with plastic wrap. Microwave on HIGH for 4 minutes. Let cool slightly; transfer to blender or food processor and blend until smooth. Set aside.

  • In a large bowl, combine cake mix, yogurt, oil and eggs. Beat on medium-high speed for 2 minutes. Add date puree; beat to combine. Pour into prepared pan.

  • Bake at 350°F for 37 minutes or until toothpick inserted in center comes out clean. Remove to rack; cool.

  • While cake is baking, stir together the caramel sauce and heavy cream. Pour 1 cup caramel mixture over baked cake, spreading to edges as it cools in the pan. Cool cake 20 minutes. Pour remaining sauce back into squeeze bottle.

  • For each serving, drizzle caramel sauce on a plate. Place slice of cake on plate with a scoop of ice cream. Garnish with mint, if desired.

Nutrition Facts

537 calories; 19 g total fat; 103 mg cholesterol; 391 mg sodium. 84 g carbohydrates; 9 g protein;

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