Food recipes
Chocolate Applesauce Cake I
Chocolate Applesauce Cake I Ingredients: butter, without salt sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d applesauce, canned, unsweetened, without added ascorbic acid (includes usda c...
Chocolate Applesauce Cake I
Ingredients:
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
raisins, seeded
nuts, pecans
alcoholic beverage, distilled, rum, 80 proof
Directions:
In a bowl, cream the butter or margarine with the sugar.
Beat in the milk, applesauce, and 2 tablespoons of rum.
In another bowl, stir together the flour, cocoa, baking soda, spices, and salt.
Beat into the creamed mixture and then stir in the raisins and pecans.
Turn the batter into a greased and floured 9x13 inch baking pan.
Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.
Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum.
Let cool on a rack.
This cake improves if allowed to sit for a day or so before eating.
Serves 20.
Ingredients:
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
raisins, seeded
nuts, pecans
alcoholic beverage, distilled, rum, 80 proof
Directions:
In a bowl, cream the butter or margarine with the sugar.
Beat in the milk, applesauce, and 2 tablespoons of rum.
In another bowl, stir together the flour, cocoa, baking soda, spices, and salt.
Beat into the creamed mixture and then stir in the raisins and pecans.
Turn the batter into a greased and floured 9x13 inch baking pan.
Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.
Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum.
Let cool on a rack.
This cake improves if allowed to sit for a day or so before eating.
Serves 20.