b'TO PREPARE THE CAKE:Preheat the oven to 325 degrees and line a 9-by-13-inch baking pan with parchment paper.Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up) and set aside.Using an electric mixer with a whisk attachment, cream the butter until fluffy. Add the sugar, and cream together until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and mix until combined, then add the vanilla.In a separate bowl, combine the flour and baking powder. Add about Bd of this flour mixture and Bd of the dates to the creamed mixture, and mix until combined. Repeat until all the flour mixture and dates are integrated into the batter. Pour the batter into the prepared baking pan and bake about 40 minutes, or until the cake is firm and set in the center. Let it cool in the pan. When the cake is cool, turn it out of the pan onto a baking sheet and peel off the parchment paper. (The recipe can be made through this step up to 2 days in advance.)TO PREPARE THE SAUCE:Combine all the ingredients except the vanilla in a saucepan and bring to a boil. Boil 3 minutes, until thickened. Remove the sauce from the heat and stir in the vanilla.TO PREPARE THE SOUR CREAM ICE CREAM:Whisk all the ingredients together and let sit, covered and chilled, for at least 1 hour, or overnight.Pour the mixture into an ice-cream machine and freeze it according to the manufacturers directions. Meanwhile, place an empty container in the freezer to later store the ice cream in.TO FINISH:When youre ready to finish, bring the cake to room temperature and preheat the oven to 400 degrees.Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and the cake is heated through, about 5 minutes. Cut the cake into squares and serve with sour cream ice cream.67'