Recipe by Nechama Fiddle.
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.
Preheat oven to 350 degrees Fahrenheit.
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.
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.
Pour into a greased 9×13-inch or 4 (4-inch) mini springform pans.
Combine all the crunch ingredients in a medium bowl. Mix together until crumbs form. Sprinkle over date cake batter.
Bake for 45 minutes for a 9×13-inch cake, or 35 minutes for 4-inch cakes.
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:) )
Save me a piece Sarah!!! Sounds delicious. Thanks for your input.