Self-frosting Date Cake

1 c Chopped dates
1 ts Baking soda
1 1/4 c Boiling water
3/4 c Shortening
1 c Sugar
2 Eggs
1 2/3 c Flour
1 ts Baking powder
3/4 ts Salt
1/2 c Firmly packed brown sugar
1/2 c Chopped pecans or walnuts
1 6 oz pkg semisweet chocolate morsels

Stir dates and soda into boiling water; set aside, and let cool. Cream shortening; gradually add 1 cup sugar, beating well at medium speed on mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with date mixture, beginning and ending with flour mixture. Mix after each addition. Pour batter into a greased and floured 13x9x2 inch baking pan. Combine brown sugar, pecans and chocolate morsels; sprinkle over top of batter. Bake at 350 degrees for 40 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on a wire rack. 15 servings.

Self-frosting Date Cake printer friendly version located here. (Just the recipe. Nothing else.)
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