My first attempt baking gluten free. The cake was a little denser than the original, but just as delicious.
1 cup sugar
2 beaten eggs
1/2 cup Crisco shortening
1 3/4 cup Bob's Red Mill GF All Purpose Flour
1 tsp. baking soda
1/4 tsp salt
1 1/4 cup boiling water
1 cup chopped dates
1/2 tsp. baking soda
3/4 cup gluten free chocolate chips
1/2 cup chopped pecans
1 TBS sugar
Add dates and 1/2 tsp. baking soda to boiling water. Let sit while you assemble the rest.
Cream shortening and sugar. Add eggs. Alternately add dry ingredients and date mixture. Pour in 9x13 pan. Sprinkle with 3/4 cup chocolate chips, 1/2 cup nuts and sugar.
Bake 25 minutes at 350 degrees.
The topping tends to sink down into the cake, but it doesn't affect the flavor.