Advertisement

. . . From Potluck to Picnic in a Cakewalk

“Some years ago when I was a member of a Christian Women’s Group in the San Fernando Valley, we enjoyed many potluck luncheons and suppers,” Yvonne K. Link writes. “I was given this recipe for a lovely moist cake that is great for picnics and camping trips as it is easy to carry and can be eaten out of hand.”

PICNIC CAKE

1 cup chopped dates

1 1/4 cups boiling water

Advertisement

1 teaspoon baking soda

3/4 cup shortening

1 cup plus 1 teaspoon sugar

2 eggs

Advertisement

1 1/2 cups flour

1/2 teaspoon salt

1/2 cup semi sweet chocolate pieces

1/2 cup chopped walnuts

Mix dates with boiling water and baking soda. Let stand until cool. Cream shortening with 1 cup sugar until light. Beat in eggs until smooth. Add flour and salt. Add date mixture to batter and beat until well mixed. Pour into generously greased and floured 12x8-inch baking pan or angel food cake pan.

Sprinkle over chocolate pieces, walnuts and remaining 1 teaspoon sugar. Bake at 350 degrees 45 to 50 minutes or until top springs back when touched or wood pick comes out clean when inserted.

--YVONNE K. LINK

Whittier

Advertisement

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.


Advertisement