West Haven Chocolate Cake

Recipe Ingredients

8 oz	227g	Dates - pitted, chopped
1 teaspoon	5ml	Baking soda
1 cup	237ml	Boiling water
1 3/4 cups	109g / 3.8oz	Flour - unbleached, sifted
2 tablespoons	30ml	Cocoa - baking
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Shortening - vegetable
1 cup	198g / 7oz	Sugar
2		Eggs - large
6 oz	170g	Semisweet chocolate chips
1/2 cup	73g / 2.6oz	Walnuts - chopped

Recipe Instructions

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 350F 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.

Source:
Baker's Book Of Chocolate Riches

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