No-Frost Chocolate-Chip Cake

1 cup dates chopped 1 teaspoon soda 1 cup +3 tablespoons hot water 1 cup white sugar 1 cup shortening (or 2 sticks margarine) 2 eggs

1 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 1 tablespoon baking cocoa 1 cup miniature chocolate chips, divided 1/2 cup chopped nuts

Directions:
Place chopped dates in a small bowl. Sprinkle baking soda over them and pour hot water over top. Cream shortening and sugar. Add eggs and vanilla; mix well. Stir in dates. Add flour, salt, and cocoa; beat well. Fold in 1/2 cup chocolate chips and turn batter into a greased and floured 9x13" pan. Sprinkle 1/2 cup chocolate chips and chopped nuts over the top of the cake. Bake 40 minutes at 350°. Set pan on a wire rack to cool.

Notes:
A recipe from my sister, Charlotte

Oreo Cookie Dessert

1 large package Oreo cookies 1 stick butter, melted 2 small boxes French Vanilla instant pudding mix

2-1/2 cups milk 8 ounces cream cheese, softened 8 ounces Cool Whip (1 small carton)

Directions:
Finely mash the cookies, reserving two whole cookies for the topping. Add the melted butter and mix well. Spread evenly in the bottom of a 9x13" pan to create a crust. In another bowl, combine the milk and pudding mix. Blend well, then add cream cheese and beat until smooth. Fold in Cool Whip. Pour mixture over the Oreo crust. Rub the two reserved cookies together, allowing the crumbs to fall onto the pudding to create a garnish. Refrigerate 2 hours before serving.

Notes:
My sister gave me this recipe. When she fixed it for us, she used 1 box chocolate pudding mix and 1 box French vanilla. It was great.