Warm Chocolate, Date and Walnut Cake
Chocolate, dates and walnuts combine to make a fabulous rich cake – perfect as a dessert served warm with caramel nut sauce and cream.
Prep Time: 30 min
Total Time: 1 hr 40 min
Servings: 10
200g chopped dates
150ml boiling water 
1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix 
3 eggs 
80ml vegetable oil 
275ml water   
75g walnut pieces, chopped   
To Serve  
1 sachet (35g) Betty Crocker™ Homestyle Whipping Cream Mix   
115ml cold milk   
10 tablespoons caramel sauce, heated until warm   
25g walnut pieces, chopped  
  • Heatproof bowl
  • Blender or food processor
  • 23cm round cake pan
  • Baking parchment paper
  • Large bowl
  • Electric mixer or whisk
  • Spatula
  • Medium bowl
  • Small bowl
  • 1 Place dates in heatproof bowl; pour boiling water over dates. Let stand 20 minutes. Transfer to blender or food processor; cover and process until pureed.
  • 2 Preheat oven to 180°C. Grease 23cm round cake pan with butter. Lightly sprinkle with flour, then line base with baking parchment paper.
  • 3 Beat cake mix, eggs, oil and water in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in date puree and most of the 75g walnuts.
  • 4 Pour batter into pan; spread evenly. Sprinkle with remaining of the 75g walnuts.
  • 5 Bake 55 to 65 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool slightly.
  • 6 Beat whipping cream mix and cold milk in medium bowl as directed on package. In small bowl, mix caramel sauce and 25g walnuts.
  • 7 Carefully cut warm cake into wedges. Spoon caramel sauce over each slice; serve with whipped cream.
  • Look for caramel sauce in the supermarket, and simply heat for a few seconds in the microwave.
  • Change the nuts if you like – try chopped pecans, macadamias or almonds.