Sticky Date Nut Pudding Dessert With Caramel Or Toffee Sauce - cooking recipe

Ingredients

1 cup chopped pitted dates
1 teaspoon baking soda
1 tablespoon butter
1 cup boiling water
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup chopped pecans or 3/4 cup walnuts
1 (8 ounce) container Cool Whip Topping
Caramel Sauce
1 cup brown sugar
2 cups water
1/2 cup butter or 1/2 cup margarine
cornstarch or flour, to thicken
Toffee Sauce
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla
2 tablespoons butter

Preparation

Pre-heat oven to 350\u00b0F.
Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
Combine the cake batter with date mixture and mix well.
Pour the batter into a greased 8x8\" pan (or use a 9x13\" pan if doubling recipe).
Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
Cut the cooled cake into very small square pieces.
In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!