The best delicious Spiced Chocolate Applesauce Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spiced Chocolate Applesauce Cake recipe today!
Hello my friends, this Spiced Chocolate Applesauce Cake recipe will not disappoint, I promise! Made with simple ingredients, our Spiced Chocolate Applesauce Cake is amazingly delicious, and addictive, everyone will be asking for more Spiced Chocolate Applesauce Cake.
What Makes This Spiced Chocolate Applesauce Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spiced Chocolate Applesauce Cake.
Ready to make this Spiced Chocolate Applesauce Cake Recipe? Let’s do it!
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2 1/2 c Flour; Unbleached, Sifted 2 c Sugar
1/2 c Cocoa; Baking 2 ea Eggs; Large
2 t Baking Soda 1 t Vanilla
1 t Cinnamon; Ground 1 c Applesauce
1 t Salt 1 c Buttermilk
3/4 c Vegetable Shortening 1/3 c ;Boiling Water
———————–CHOCOLATE FLUFF FROSTING———————–
2 oz Unsweetened Chocolate 1 t Vanilla
1/2 c Confectioners’ Sugar; Sifted 2 ea Egg Whites; Large
1/4 c Butter Or Margarine;Softened 1 c Confectioners’ Sugar; Sifted
Sift together flour, baking soda, cinnamon and salt; set aside. Cream
together the shortening and sugar in a mixing bowl until light and
fluffy, using an electric mixer at medium speed. Add eggs, one at a
time, beating well after each addition. Blend in vanilla and
applesauce. Add dry ingredients alternately with buttermilk to
creamed mixture, beating well after each addition. Beat in boiling
water. (Batter should be thick.) Pour batter into greased and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree
F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan
on rack. Remove from pan; cool on rack. When cake is cooled, spread
with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF
FROSTING: Melt chocolate over hot water. Cool to room temperature.
Blend together confectioners’ sugar, butter, melted chocolate and
vanilla in a bowl and beat until smooth. In another bowl, beat egg
whites until soft peaks form, using an electric mixer at high speed.
Gradually beat in 1 c sifted confectioners’ sugar, 2 T at a time,
until egg white mixture is glossy and stiff. Fold in chocolate
mixture into the beaten egg whites.
Yields
16 servings
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