Chocolate Applesauce Cake
Unsifted Unbleached Flour
Semisweet Chocolate Chips
This is one of the first cakes that I made in the 1970's. There is no need to frost this one because it is sprinkled with chocolate chips and walnuts before baking.
Yield: One 13 X 9-inch cake
Sift the flour, cocoa, baking soda and salt together and set aside.
Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack.
Makes 16 servings for normal people or about 8 for chocoholics.
From The Farm Journal's Complete Home Baking Book Copyright 1975