Place in a 500 degree oven on a pan for 4-5 minutes until toffee is bubbling and cake is warmed throughout. Poke several holes in each piece, top with 2 oz. Once cool, wrap in plastic wrap and keep stored at room temperature or enjoy right away. Shake the pan to spread out the sugar on bottom and all sides.Ĩ) Bake at 350 degrees for 30-40 minutes or until firm all the way through.ĩ) When finished, allow to cool at room temperature for 20 minutes.ġ1) Leave at room temperature to cool completely. THANKS /u/MSgtGunnyĥ) Add the date paste and fold in with a rubber spatula.Ħ) Spray an 8”x14” cake pan with non stick spray and sprinkle 2 TBSP of sugar in the raw into the pan. MY BEST GUESS IS TO ADD EGGS INTO SUGAR/BUTTER PASTE, MIXĤ.6) ADD IN FLOUR, LET MIX UNTIL SMOOTH. Use a rubber spatula to clean sides.Ĥ.5) REDITORS NOTE: EGGS AND FLOUR LEFT OUT OF INSTRUCTIONS.
2 cups Dates, pitted, chopped ½” piecesġ) Place the dates, baking soda, and boiling water in a bowl.Ģ) Allow to sit for 15-20 minutes to soften the dates.ģ) Run the food processor for 2 minutes to make a paste.Ĥ) In a KitchenAid mixer with the paddle attachment, place butter and sugar on a medium speed and mix until smooth.
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