Chocolate Chip Torte Cake

Megan Rupp is a senior at Princeton High School. She lived in Sauk Rapids through third grade and then moved to Princeton.

Her plans, after high school, are to attend one year at Anoka-Ramsey Community College in Cambridge and then transfer to either the University of Minnesota-Duluth or St. Cloud State University. She is interested in becoming a conservation officer.

Rupp enjoys the outdoors and sports like hunting, hiking, nontechnical rock climbing, fishing, camping, golfing and hockey. She is a center on the PHS varsity girls hockey team and also likes country music and making desserts.

Rupp works part-time at Coborn’s as a cashier and stock clerk in the dairy department.

CHOCOLATE CHIP TORTE CAKE

1 1/2 cups chopped dates

1 1/2 cups boiling water

3/4 cup shortening

3/4 cup butter

1 1/2 cups sugar

3/4 tsp. salt

1 1/2 tsp. soda

3 T cocoa

3 eggs

2 1/3 cups flour

1 1/2 tsp. vanilla

12-oz. pkg. chocolate chips

 

Pour boiling water over the chopped dates and set aside to cool.

Mix everything but the date mixture together. Use an electric mixer and mix well. Then add the date mixture and mix in by hand.

Place batter in a greased 9×13-inch pan and bake in 325 degree oven for 45 minutes. Top with Cool Whip.

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