Heat oven to 350°.
Coat a 13X9X2 inch baking pan with cooking spray.
Place dates and 1 1/4 cups water in a large bowl and loosely cover with plastic wrap. Microwave on high 4 minutes. Let cool slightly, transfer to a blender and blend until smooth. Set aside.
In a large bowl, combine cake mix, yogurt, oil and eggs. Beat 2 minutes. Add date puree beat to combine. Pour into pan. Bake 37 minutes or until done. Remove to rack to cool.
Stir together the caramel sauce and cream. Pour 1 cup caramel mixture over baked cake, spreading to edges as it cools in the pan. Cool cake 20 minutes.
Pour remaining sauce back into squeeze bottle. For each serving, drizzle caramel sauce on a plate. Place slice of cake on plate with a scoop of ice cream. Garnish with mint.
Makes 12 servings of cake.