Title: West Haven Chocolate Cake
Categories: Fruit Chocolate Cake
Yield: 16 Servings
| 8 | oz | Dates; pitted, chopped |
| 1 | c | ;boiling water |
| 2 | tb | Cocoa; baking |
| 1 | c | Shortening; vegetable |
| 2 | | Eggs; large |
| 1/2 | c | Walnuts; chopped |
| 1 | ts | Baking soda |
| 1 3/4 | c | Flour; unbleached, sifted |
| 1/2 | ts | Salt |
| 1 | c | Sugar |
| 6 | oz | Semisweet chocolate chips |
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.