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1
Spray an 8-inch square baking pan with nonstick baking spray with flour.
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2
In a large bowl, combine dates, baking soda, and boiling water.
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3
Let stand about 30 minutes or until cooled to room temperature.
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4
Meanwhile, preheat oven to 350.
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5
Add brown sugar, eggs, butter, and vanilla to the date mixture.
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6
Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).
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7
Add flour, baking powder, and salt; beat on low speed for 1 minute.
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8
Scrape sides and bottom of bowl with a spatula.
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9
Beat 15-30 seconds, until blended.
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10
Spread batter evenly in the pan.
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11
Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.
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12
Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.
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13
Bring to a boil over med-high heat, whisking constantly.
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14
Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.
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15
Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.
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16
Set cake on a wire rack; poke holes all over top of cake with a toothpick.
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17
Pour 1/2 cup of the sauce over the cake.
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18
Let cool in pan on rack for 10 minutes.
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19
Cut cake into squares and serve warm with the remaining sauce.
