Working Mother'S Cake
A rich, moist chocolate cake infused with dates, walnuts, and chocolate bits, perfect for family gatherings or dessert lovers craving deep, sweet flavors with added texture.
Ingredients
Instructions
- Combine the chopped dates and boiling water; let cool.
- Stir shortening to soften, then gradually add sugar and cream until fluffy.
- Blend in vanilla.
- Add eggs one at a time, beating well after each addition.
- Sift together the cake flour, cocoa, soda, and salt.
- Alternately add the dry ingredients and the cooled date mixture to the creamed mixture, beginning and ending with dry ingredients.
- Spread the batter in a greased and floured 9 x 13-inch pan.
- Sprinkle the top with chocolate bits and walnuts.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Cool in the pan before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. You can also substitute half of the walnuts with pecans or omit them altogether for a nut-free version. If you want to enhance the chocolate taste, add an extra tablespoon of cocoa. Also, be sure to sift your dry ingredients to avoid clumps and ensure a light texture. This cake is similar in spirit to Quickie Chocolate Cake, making it a comforting choice.
Serving Suggestions
Serve this cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs wonderfully with a cup of coffee or tea. For a twist, try it alongside a slice of Olivia's Applesauce Cake for a delightful dessert platter that showcases different textures and flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for up to a week. To reheat, simply microwave individual slices for about 15-20 seconds or warm in a 350°F oven for 10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Working Mother'S Cake contains roughly 395 calories, with 6g protein, 66g carbohydrates, and 9g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 760mg per serving (33% 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 dried fruit other than dates?
Yes, you can substitute dried figs or apricots for the dates if you prefer. Just be mindful that the sweetness and texture may vary slightly, so adjust the sugar accordingly if needed.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to keep the cake moist.
Is this recipe suitable for freezing?
Absolutely! You can freeze the cake before or after baking. Wrap it tightly in plastic wrap and then in aluminum foil for up to three months. Thaw in the refrigerator overnight before serving, and reheat if desired.
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).