“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.”
1 cup chopped dates
1 1/4 cups boiling water
1 teaspoon baking soda
3/4 cup shortening
1 cup plus 1 teaspoon sugar
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
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