West Haven Chocolate Cake

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#21371

serves/makes:

ready in:
1-2 hrs

ingredients

8 ounces dates, pitted, chopped
1 teaspoon baking soda
1 cup boiling water
1 3/4 cup flour, unbleached, sifted
2 tablespoons baking cocoa
1/2 teaspoon salt
1 cup vegetable shortening
1 cup sugar
2 eggs, large
6 ounces semisweet chocolate chips
1/2 cup walnuts, chopped

directions

Combine dates, baking soda, and boiling water in a small bowl. Cool to room temperature.

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 degrees 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.

added by

recipeway

nutrition data

534 calories, 31 grams fat, 64 grams carbohydrates, 6 grams protein per serving.

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