Self-frosting date cake
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped dates |
| 1 | teaspoon | Baking soda |
| 1¼ | cup | Boiling water |
| ¾ | cup | Shortening |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1⅔ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | cup | Firmly packed brown sugar |
| ½ | cup | Chopped pecans or walnuts |
| 1 | 6 oz pkg semisweet chocolate morsels | |
Directions
Stir dates and soda into boiling water; set aside, and let cool. Cream shortening; gradually add 1 cup sugar, beating well at medium speed on mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 13x9x2 inch baking pan.
Combine brown sugar, pecans and chocolate morsels; sprinkle over top of batter. Bake at 350ø for 40 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on a wire rack. 15 servings.
Recipe by: Calvary Collections
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.