CAKE:

2 c. minus 2 tbsp. flour
2 c. sugar
3/4 c. shortening
1 1/2 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
2/3 c. cocoa
1 1/4 c. milk
1/2 tsp. baking powder
3 eggs, unbeaten

ICING:

1 1/2 c. sugar
2 eggs
1/2 c. dates, diced
1 tbsp. butter
1 c. cream
1/2 c. pecans
Dash of salt
1 tsp. vanilla

Measure flour, sugar, shortening, salt, cocoa, 3/4 cup milk into large bowl and beat vigorously by hand or mixer, medium speed, for 2 minutes. Stir in soda and baking powder. Add 1/2 cup milk, eggs and vanilla. Beat vigorously for 2 minutes. Pour into 2 (9") pans which have been rubbed with shortening or lined with parchment paper. Bake at 350 degrees for 30 minutes. Cool cake 15 minutes in pan before removing.

To Make Icing: Combine all ingredients in a saucepan. Cook until it pops and bubbles, stirring constantly. Cool in cold water.

This is a fool proof cake, can be made as a sheet cake with longer cooking time, can be doubled, can be used for cupcakes. Great recipe. My favorite chocolate cake.