MY MOM’S dear friend Jane started making this cake in the 1970s, bringing it to picnics, potlucks, and parties. Soon, all the ladies in our Western New York community asked for the recipe and it became a local favorite.
The dates make it so incredibly moist and it even gets better the second day. That is, if it lasts that long in your home! In my house, we eat this so fast!
I’ve never tried this recipe using butter instead of shortening, but you
can, although there might be a slight difference in texture. You can also play around with the kind of nuts and chocolate chips you use. I use walnuts and bittersweet chocolate chips, but it’s up to you. Pecans would be spectacular too, I bet!
The star of the cake is undoubtedly the chocolate chip, sugar, and walnut crumble on top. I love that you bake the chocolate chips, yet they retain their shape. Not only does the topping make the cake look mouth-watering, but it also gives it a sweet touch. Trust me, this cake is a winner, and you’ll be so glad you’ve added the recipe to your arsenal!
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Jane’s Chocolate-Date Snack Cake
The dates make it so incredibly moistand it even gets better the second day. The star ofthe cake is undoubtedly the chocolate chip, sugar,and walnut crumble on top. I love that you bake the chocolate chips, yet they retain their shape.Not only does the topping make the cake lookmouth-watering, but it also gives it a sweet touch.Trust me, this cake is a winner, and you’ll be so gladyou’ve added the recipe to your arsenal!
For the batter:
- 1¼ cup boiling water
- 1 cup dates, pitted and chopped I used medjool dates
- ¾ cup vegetable shortening
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 heaping tbsp cacao powder (I used Hershey’s Special Dark)
- 1 tsp baking soda
- ½ tsp salt
For the topping:
- ½ cup sugar
- ½ cup chopped nuts I used walnuts
- 12 ounces chocolate chips I used bittersweet
Preheat the oven to 350°F/175°C, and grease or line a 13-inch x 9-inch x 2-inch pan.
Pour boiling water over the chopped dates and set aside about 10 minutes until no longer hot.
Combine shortening, sugar, eggs, and cooled date mixture in a large mixing bowl.
Add remaining batter ingredients and mix until combined.
Pour batter into your prepared pan.
In a small bowl, mix together the three topping ingredients. Sprinkle the mixture on top of the batter and pat it down slightly.
Bake for 35 minutes, and then allow to cool completely before cutting.