| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 2 | Sticks butter | |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 6 | oz | Pk semisweet chocolate chips |
| 1 1/2 | c | Cholcolate syrup |
| 1 1/2 | c | Applesauce |
| 1 | ts | Vanilla |
| 1 | ts | Almond extract — pure |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 1/2 | c | Flour |
| 1 | c | Chopped nuts — optional |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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