Layered Date Nut Cake with Caramel Sauce
This is a dessert that was often served around the Holidays or at weddings when I was growing up Traditionally the cake was cut into squares and served as a trifle layered with Cool Whip, Caramel Sauce, and bananas. I always think you get more Cool Whip than anything else when it's served like that so I decided to change things up a bit and serve it like this. I think I like it better because the filling and cake and the sauce are more evenly distributed.
1 cup dates, diced fine
1 teaspoon baking soda
1 cup hot water
1 cup brown sugar
1 Tablespoon butter
1 cup all purpose flour
½ cup chopped pecans, optional
In a small saucepan combine the dates, hot water, and baking soda and bring to a boil. Boil till the dates are tender. Pour into a mixer bowl and add the rest of the ingredients; mix. Pour into a 9 X 13 baking pan that is lined with parchment paper and the paper lightly greased. Bake @350° for 20-25 minutes or till toothpick inserted in the center comes out clean. Remove from oven and lift the cake out of the pan holding the parchment paper and allow to cool completely. Cut in half, or into 1 inch squares if preparing it as a trifle.
Spread filling in between and on top.
1 (8 oz.) Cool Whip
8 oz. Cream Cheese
¼ cup (approx.) Caramel Sauce
In a mixer whip the cream cheese until fluffy. Add the Caramel Sauce and beat to combine. Fold in Cool Whip.
Slice and serve with Caramel Sauce, sliced bananas, and chopped pecans. The bananas and pecans are always optional but add a delicious flavor! Enjoy!
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