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Moist Chocolate Chip Date Cake

"I remember begging my mother to make this moist cake back in the '50s," says Kathy Frees from Fergus Falls, Minnesota. "Instead of sticky frosting, it's covered with sugar and nuts and is a wonderful treat to take along on picnics."
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    20 servings

Ingredients

  • 1 cup chopped dates
  • 1-1/2 teaspoons baking soda, divided
  • 1-1/2 cups boiling water
  • 3/4 cup shortening
  • 1-1/2 cups sugar, divided
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans

Directions

  • Place dates and 1 teaspoon baking soda in a large bowl. Stir in boiling water; cool completely.
  • In another large bowl, cream shortening and 1 cup sugar. Beat in egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture.
  • Pour into a greased 13x9-in. baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 299 calories, 15g fat (5g saturated fat), 11mg cholesterol, 159mg sodium, 42g carbohydrate (30g sugars, 2g fiber), 3g protein.
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