This cake has the moist, firm texture typical of applesauce cakes but spices and chocolate make it different from the usual. It is delicious plain, but if you would like to dress it up a bit, top it with a dusting of powdered sugar or a simple butter cream frosting.
1 ¾ cups all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon each baking soda and ground cinnamon
½ teaspoon salt
¼ teaspoon each ground nutmeg and ground cloves
½ cup solid vegetable shortening
1 cup firmly paced brown sugar
1 large eggs
1 1.2 cups canned applesauce
1 cup chopped walnuts (optional)
In a medium-size bowl, stir together flour, cocoa, baking soda, cinnamon, salt, nutmeg and cloves. In a large bowl, beat shortening and sugar with an electric mixer until light and fluffy. Beat in egg; then stir in applesauce. Add flour mixture and beat until well blended. Stir in walnuts (if used).
Spread batter evenly in a well-greased 9-inch-square baking pan. Bake in a 350 degrees oven until a wooden pick inserted in center comes out clean (35 to 40 minutes). Let cool in pan on a rack. Make 9 servings.
1 ¾ cups all-purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon each baking soda and ground cinnamon
½ teaspoon salt
¼ teaspoon each ground nutmeg and ground cloves
½ cup solid vegetable shortening
1 cup firmly paced brown sugar
1 large eggs
1 1.2 cups canned applesauce
1 cup chopped walnuts (optional)
In a medium-size bowl, stir together flour, cocoa, baking soda, cinnamon, salt, nutmeg and cloves. In a large bowl, beat shortening and sugar with an electric mixer until light and fluffy. Beat in egg; then stir in applesauce. Add flour mixture and beat until well blended. Stir in walnuts (if used).
Spread batter evenly in a well-greased 9-inch-square baking pan. Bake in a 350 degrees oven until a wooden pick inserted in center comes out clean (35 to 40 minutes). Let cool in pan on a rack. Make 9 servings.
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