Picnic Cake

• 1-1/2 cup Boiling Water
• 1 cup (heaping) Raisins
• 1 teaspoon Baking Soda
• 3/4 cups Shortening
• 2 whole Eggs
• 1 cup White Sugar
• 1-1/2 cup Flour, Plus 2 Tablespoons
• 1/4 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Baking Powder
• 1 teaspoon Pure Vanilla Extract
• 1 cup Brown Sugar
• 1 cup Milk Chocolate Chips
• 1 cup Chopped Pecans

1. In small bowl, pour boiling water over raisins. Add soda, stir and set aside to cool.
2. In another bowl, mix shortening, eggs and sugar until well combined. Set aside.
3. Combine flour, salt, cinnamon and baking powder in a separate bowl. When raisins are cool (not too hot but it is OK if warm), add raisins to sugar mixture. Gradually add in the creamed mixture until well combined. Add vanilla, mixing until smooth.
4. Pour into a greased and floured 9 x 13 baking pan.
5. In small bowl, combine brown sugar, nuts and chocolate chips. Sprinkle over cake and bake in 375 degree F oven for 30 minutes or until toothpick test comes out clean.
6. Serve with vanilla ice cream or whipped topping - you can also sprinkle with cinnamon, if you wish.

boiling water, raisins, baking soda, shortening, eggs, white sugar, flour, ubc, ground cinnamon, baking powder, vanilla, brown sugar, milk chocolate chips, pecans

Taken from tastykitchen.com/recipes/desserts/picnic-cake/ (may not work)