Yield: 12 Servings
Measure | Ingredient |
---|---|
2 \N | Sticks butter |
1½ cup | Sugar |
4 \N | Eggs |
6 ounces | Pk semisweet chocolate chips |
1½ cup | Cholcolate syrup |
1½ cup | Applesauce |
1 teaspoon | Vanilla |
1 teaspoon | Almond extract -- pure |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
2½ cup | Flour |
1 cup | Chopped nuts -- optional |
Preheat oven to 325^. Cream butter and sugar well. Add eggs 1 at a time. Beat until light and fluffy. Melt the chocolate morsels with the syrup in a double boiler. Add to thebutter and egg mixture. Add remaining ingredients, and blend well. Pour batter into a well greased 10-inch bundt pan or a 10-inch round pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool well before turning out of pan. This cake is very moist and requires no frosting, but it is delicious with whipped cream.
Recipe By : Washington Street Eatery Cook Book