1 c. vegetable oil
1 1/2 c. sugar
3 eggs
1 c. buttermilk
2 c. all purpose flour
1 tsp. baking soda
1 tsp. vanilla
1 c. chopped dates
1 c. chopped nuts

In a large bowl combine oil and sugar. Add eggs one at a time, mixing well after each. Add buttermilk, flour, soda and vanilla. Fold in dates and nuts. Pour batter into a greased and floured 9 x 13 inch baking pan.

Bake at 350 degrees for 35 to 40 minutes. Remove from oven and top with buttermilk glaze. Return cake to oven for additional 10 minutes; cool, frost with chocolate frosting.

BUTTERMILK GLAZE:

1/4 c. butter
1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1/2 tsp. vanilla
1 tbsp. light corn syrup

In a small saucepan, combine all ingredients and bring to a good boil.

CHOCOLATE FROSTING:

1 stick butter
4 tbsp. sweet milk
1 box confectioners' sugar
3 tbsp. cocoa
1 tbsp. vanilla

In a medium saucepan, combine butter, milk, cocoa and vanilla. Bring to a boil; remove from heat. Add confectioners' sugar to mixture, stirring well to remove lumps.