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Preheat oven to 350F
Grease an 8" square cake pan. Line bottom with waxed paper.
1 1/4 cups chopped dates
1 1/4 cups boiling water
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
2/3 cup shortening
1 cup granulated sugar
2 eggs
2 squares unsweetened chocolate, melted
1 tsp. vanilla
1 cup chocolate chips
1/2 cup pecan halves
Combine and set aside to cool, dates and boiling water.
Sift together flour, salt and baking soda.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs, melted chocolate and vanilla.
Stir dry ingredients into creamed mixture alternately with date mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Sprinkle with chocolate chips.
Arrange on top of batter, pecan halves.
Bake for 45 to 50 minutes or until cake springs back when lightly touched.
Grease an 8" square cake pan. Line bottom with waxed paper.
1 1/4 cups chopped dates
1 1/4 cups boiling water
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
2/3 cup shortening
1 cup granulated sugar
2 eggs
2 squares unsweetened chocolate, melted
1 tsp. vanilla
1 cup chocolate chips
1/2 cup pecan halves
Combine and set aside to cool, dates and boiling water.
Sift together flour, salt and baking soda.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs, melted chocolate and vanilla.
Stir dry ingredients into creamed mixture alternately with date mixture.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Sprinkle with chocolate chips.
Arrange on top of batter, pecan halves.
Bake for 45 to 50 minutes or until cake springs back when lightly touched.
