Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Dates; Pitted, Chopped |
| 1 teaspoon | Baking Soda |
| 1 cup | ;Boiling Water |
| 1¾ cup | Flour; Unbleached, Sifted |
| 2 tablespoons | Cocoa; Baking |
| ½ teaspoon | Salt |
| 1 cup | Shortening; Vegetable |
| 1 cup | Sugar |
| 2 eaches | Eggs; Large |
| 6 ounces | Semisweet Chocolate Chips |
| ½ cup | Walnuts; Chopped |
Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top.