RECIPE CONTEST ENTRY BY SHARI COLLINS

SHARI SAYS, “This is more like a coffee cake. I make this every year for a cake walk we have at an annual event, and it's always the first one to be chosen by those familiar with it. It's extremely moist, especially when refrigerated and served cold. It's also best that way, because you notice the chocolate chips more. So be sure to refrigerate it before eating it! It's also FAST and EASY and doesn't require a frosting. It has it's own topping, but all in one step!!! Serve with a huge dollop of whipped cream!”



CHOCOLATE CHIP DATE CAKE

In a medium size saucepan, bring to a boil and let cool:
1 cup water

1 cup chopped dates

1 tsp. baking soda



In large mixing bowl, with electric mixer, cream:


1/2 cup shortening

1 cup sugar
2 eggs



Then add:


1 1/2 cup flour
3/4 tsp. baking soda (yes, that's a second time)

pinch of salt


and the date mixture.



Pour in greased 9x13 pan.



Top with:


1/2 c. sugar

1 c. chocolate chips

1/4 cup chopped pecans


Just sprinkle these on top in order given.



Bake at 350 for 22-30 minutes. Cool and refrigerate before serving.
Serve cold with Cool Whip or Whipped Topping from a can.

RECIPE CONTEST ENTRY BY SHARI COLLINS