8 oz Pitted Dates

  1 1/4 c  Water

  1 1/4 c  Unbleached All-Purpose

           -Flour; Sifted
  1 1/4 ts Baking Soda

    1/2 ts Salt

    3/4 c  Butter Or Regular Margarine

      1 c  Sugar

      2 lg Eggs

      1 ts Vanilla

    1/2 c  Quick Cooking Oats (Not

           -Instant)
      6 oz Semi-Sweet Chocolate Chips;

           -1 Pk
           Sweetened Whipped Cream
  Yield: 16 Servings
  Combine the dates and water in a saucepan, and bring to a boil, then reduce
  the heat and simmer, covered, for 10 minutes.  Remove from the heat and
  cool completely.
  Sift the flour, baking soda and salt together, blending well, then set
  aside.
  Cream the butter and sugar together in a medium mixing bowl, until light
  and fluffy, using an electric mixer set on medium speed.  Add the eggs, one
  at a time, beating well after each addition.  Beat in the vanilla.
  Stir the flour mixture into the creamed mixture, blending well. Stir in the
  date mixture, oats, and chocolate chips, mixing until well blended. Pour
  the batter into a greased 13 X 9 X 2-inch baking pan.
  Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester
  or wooden pick inserted in the center of the cake comes out clean. Cool in
  the pan on a wire rack.  Serve the cake topped with sweetened whipped
  cream.
  From Rich Harper
  Taken from Farm Journal's Complete Home Baking Book By Elise W. Manning.