Stays moist until the last crumb is consumed, which doesn’t usually take very long.
In a small bowl combine the dates with the soda and boiling water. In another bowl, cream together the butter and the first cup of sugar. Add the egg and beat until light. Sift the flour, measure, and sift again with the baking powder and salt. Add to the creamed mixture alternately with the date mixture.
Pour the batter into a greased baking pan (13x9 inches). Combine the ½ cup sugar with the walnuts and chocolate morsels; sprinkle evenly over the top of the cake.
Bake in a 350 degrees F oven for 1 hour, or until the cake starts to shrink away from the sides of the pan. Serve warm or cool, with or without whipped cream.