Recipe by Nechama Fiddle.
Chocolate Date Cake with Pecan Crunch Topping
Recipe By Nechama Fiddle
- Cook & Prep: 1.5 h
- Serving: 10
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Contains:
Ingredients (16)
Main ingredients
Pecan Crunch Topping
Start Cooking
Prepare the Cake
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Combine chopped dates, boiling water, and one teaspoon baking soda in a small bowl. Stir until combined. Set aside and let cool for 45 minutes.
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Preheat oven to 350 degrees Fahrenheit.
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Using an electric mixer, beat the shortening, margarine, and sugar. Add the eggs and beat until light and fluffy. Reduce mixer speed and add in date mixture.
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In a separate bowl, combine the flour, remaining baking soda, cocoa, and salt. Keep mixer speed on low, and add in flour mixture. Mix until combined.
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Pour into a greased 9x13-inch or 4 (4-inch) mini springform pans.
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Combine all the crunch ingredients in a medium bowl. Mix together until crumbs form. Sprinkle over date cake batter.
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Bake for 45 minutes for a 9x13-inch cake, or 35 minutes for 4-inch cakes.
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Chocolate Date Cake with Pecan Crunch Topping
Just made this cake!
I just made this cake for Tu B'Shvat. Looks and tastes great, although I didn't taste it yet. I couldn't stomach the thought of all the margarine and shortening the recipe calls for, so I used 1/4 c. margarine, 1/2 c. oil and 1/4 c. applesauce instead. I also made 2 9" round pans instead of a 9 x 13 and it came out nice and high. Can't wait to taste it on Shabbos! (I'm leaving it whole for now...we'll see how long it lasts:) )
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Chocolate Date Cake with Pecan Crunch Topping
Just made this cake!
I just made this cake for Tu B'Shvat. Looks and tastes great, although I didn't taste it yet. I couldn't stomach the thought of all the margarine and shortening the recipe calls for, so I used 1/4 c. margarine, 1/2 c. oil and 1/4 c. applesauce instead. I also made 2 9" round pans instead of a 9 x 13 and it came out nice and high. Can't wait to taste it on Shabbos! (I'm leaving it whole for now...we'll see how long it lasts:) )
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