1 c. walnuts, chopped
1 c. pitted dates, chopped
1 1/2 c. all-purpose flour
1 c. mayonnaise
1 c. hot water
1 tsp. baking soda
1 tsp. vanilla
1/8 tsp. salt
1 c. Ghirardelli ground chocolate

Cover nuts and dates with boiling water into which you've stirred baking soda. Let stand. Sift flour, measure it, and sift again with sugar and ground chocolate. Add date/nut mixture; mix well. Blend in mayonnaise. Add vanilla and mix thoroughly. Pour into greased and floured 9x13 inch pan. Bake at 325 degrees for 50-60 minutes. (The cake will keep for 2 weeks.) I usually do not frost it, but sprinkled powdered sugar on top.