Chocolate Date Cake with Pecan Crunch Topping

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 9x13-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 9x13-inch cake, or 35 minutes for 4-inch cakes.