Directions

1. Preheat oven to 350 degrees F. Grease and flour eight 8-ounce ramekins.
   

2. Bring the dates and water to boil in a small sauce pan for 2-3 minutes. Turn off the heat and set aside for 5 minutes. Once mixture has cooled slightly, puree the softened dates and water with an immersion blender, small food processor, or normal blender.
   

3. In a large bowl, whisk together the eggs and melted butter. Slowly add in the pureed dates, making sure the mixture is not so hot that it could scramble the eggs. Whisk in cake mix until fully combined.
   

4. Divide mixture evenly between the prepared ramekins, filling each about 2/3 full. Bake for 28-32 minutes, or until tops bounce back when touched. Removing cakes from ramekins after baking is totally optional.
   

5. In a small sauce pan, bring sugar, cream, and butter to a slight boil over medium-high heat, stirring constantly. Continue boiling and stirring for two to three minutes, or until mixture thickens slightly.
   

6. Stir in vanilla and pour over cakes while hot, right before serving. Voila!