Food & Drink

Date chocolate-chip cake

Date chocolate-chip cake



Cake:

1 cup chopped dates, see note

3/4 teaspoon baking soda

1 1/2 cups boiling water

1 cup sugar

3/4 cup shortening

2 eggs, beaten

1 1/2 cups plus 2 tablespoons sifted flour

1 teaspoon cinnamon

1/2 teaspoon each: baking soda, salt

1 teaspoon vanilla

Topping:

2/3 cup chocolate chips

1/2 cup chopped nuts

1/3 cup sugar

1/2 teaspoon cinnamon

Whipped cream, optional

Makes 12 servings.

Heat oven to 350 degrees. Place the dates in a small bowl; sprinkle with the baking soda. Pour the boiling water over dates; let cool.

Cream the sugar and shortening in a large bowl; beat in the eggs, one at a time. Sift together the flour, cinnamon, baking soda and salt in a medium bowl. Alternately add the flour mixture and cooled date mixture to the sugar-shortening mixture. Stir in the vanilla. Pour the batter into a greased and floured 13-by-9-inch pan.

For the topping, combine the chocolate chips, nuts, sugar and cinnamon in a bowl; sprinkle mixture over the top of the batter. Bake until cake springs back when lightly pressed, about 30 minutes. Serve with whipped cream, if desired.

Note: To chop the sticky dates, use kitchen shears lightly coated with non-stick spray

Nutritional information per serving: 383 calories, 43 percent of calories from fat, 19 g fat, 7 g saturated fat, 35 mg cholesterol, 52 g carbohydrates, 5 g protein, 242 mg sodium, 3 g fiber.

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