Self-frosting Date Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Choco4 | 15 | Servings | |
INGREDIENTS
| 1 | c | Chopped dates |
| 1 | t | Baking soda |
| 1 1/4 | c | Boiling water |
| 3/4 | c | Shortening |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 2/3 | c | Flour |
| 1 | t | Baking powder |
| 3/4 | t | Salt |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Chopped pecans or walnuts |
| 1 | 6 oz pkg semisweet chocolate | |
| morsels | ||
| servings. |
INSTRUCTIONS
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. Recipe by: Calvary Collections Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 118
Total Fat: 13.3g
Cholesterol: 30.5mg
Sodium: 246.3mg
Potassium: 112.2mg
Carbohydrates: 45g
Fiber: 1.8g
Sugar: 28g
Protein: 2.9g