Chocolate, dates and walnuts combine to make a fabulous rich cake – perfect as a dessert served warm with caramel nut sauce and cream.
Cake
To Serve
Utensils
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.
Preheat oven to 180°C. Grease 23cm round cake pan with butter. Lightly sprinkle with flour, then line base with baking parchment paper.
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.
Pour batter into pan; spread evenly. Sprinkle with remaining of the 75g walnuts.
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.
Beat whipping cream mix and cold milk in medium bowl as directed on package. In small bowl, mix caramel sauce and 25g walnuts.
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.
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