8 ounce dates, pitted, chopped
1 teaspoon baking soda
1 cup boiling water
1 3/4 cup flour unbleached, sifted
2 tablespoon cocoa baking
1/2 teaspoon salt
1 cup shortening, vegetable
1 cup sugar
2 eggs, large
6 ounce semisweet chocolate chips
1/2 cup walnuts, chopped
Combine dates, baking soda, and boiling water in a small bowl. Cool to room temperature. Sift together the flour, cocoa, and salt, set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x2 inch baking pan. Bake in preheated 350-degree oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top.
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