Recipe by Helen Dollaghan, from the Sept. 14, 1975, edition of The Denver Post. Preheat oven to 350 degrees. Makes one 9×13-inch cake (grease and flour the pan before starting) and uses no chipmunks.
Ingredients
1 cup boiling water
1 cup finely chopped dates
1 3/4 cup flour, sifted before measuring
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup solid shortening
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
1 cup semi-sweet chocolate bits
Directions
Combine water and dates. Cool to room temperature. Sift together flour, cocoa, soda and salt. Cream together shortening and sugar until fluffy. Add eggs and vanilla. Beat well on mixer’s medium speed. Add flour alternately with date mixture, mixing well after each addition. Spoon batter into 9×13-inch pan which has been greased and floured. Sprinkle nuts and chocolate bits on top, pressing them lightly into batter. Bake in oven preheated to 350 degrees about 45 minutes or until wooden pick inserted in center comes out clean. Cut into squares and serve as cookies or cake.
