Chipmunk Cake
A decadent chocolate-date cake with crunchy nuts and rich chocolate chips, perfect for gatherings and dessert lovers seeking a moist, flavorful treat with a hint of fruitiness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- Sprinkle baking soda over chopped dates in a medium bowl, add hot water, and set aside.
- Cream together shortening, butter, sugar, eggs, and vanilla until smooth.
- Sift together flour, salt, and cocoa powder, then gradually add to the creamed mixture and mix well.
- Add the date mixture to the batter and combine thoroughly.
- Fold in chopped pecans or walnuts and semi-sweet chocolate chips.
- Pour the batter into the prepared Bundt pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have shortening, you can substitute it with additional butter. To enhance the cake's texture, ensure that the dates are finely chopped and soaked well in the hot water. This recipe is adaptable; try adding spices like cinnamon or nutmeg for extra warmth. For a chocolatey twist, increase the cocoa powder slightly.
Serving Suggestions
This cake is delicious on its own, but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, serve it alongside a warm cup of coffee or tea. Consider offering it at gatherings with other desserts like the White Chocolate Cheesecake With Raspberry Sauce for a delightful dessert spread.
Storage & Reheating
Store leftover Chipmunk Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, wrapped tightly in plastic wrap, for up to a week. To reheat, individual slices can be warmed in the microwave for 10-15 seconds or gently in the oven at a low temperature until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chipmunk Cake contains roughly 566 calories, with 8g protein, 32g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (31% of the Daily Value), and potassium (22% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh dates instead of chopped dates?
Yes, fresh dates can be used, but they may add more moisture to the cake. Be sure to chop them finely and adjust the water content accordingly if needed. You might need to reduce the amount of hot water slightly to account for the extra moisture from fresh dates.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture. Additionally, check that all other ingredients, like baking soda and chocolate chips, are gluten-free to ensure the entire cake is suitable for those with gluten sensitivities.
Can I freeze the Chipmunk Cake?
Yes, this cake freezes well. To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, place it in the refrigerator overnight before serving, or leave it at room temperature for a few hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).