| 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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