FILLING:

1 1/2 c. chopped dates
1 c. water

Simmer gently until dates are very tender. Stir frequently to keep from sticking. Remove from heat and set aside.

CRUMB MIXTURE:

1 c. flour
1/8 tsp. salt
1 c. butter
1 tsp. vanilla
1 c. sugar
2 c. jungle oats

Cream together butter, vanilla, and sugar. Mix flour and oats. Divide mixture in half and spread one half on the bottom of 8 inch square pan. Spread this layer with date filling. On top of date filling, spread remaining half of crumb mixture. Bake at 325 degrees for over one hour. Cake is done when toothpick inserted in center comes out clean. These are good with butter cream icing on it.