CHOCOLATE CHIP APPLE CAKE
Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl cream the butter or margarine with the sugar. Beat in the eggs then add the water and the vanilla.
- Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 56.5 g, Cholesterol 74.7 mg, Fat 18.3 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 200.5 mg, Sugar 37.3 g
APPLE, CINNAMON, CHOCOLATE CHIP CAKE
This is a delicious, moist cake that my mother has made for years. I don't know the cake's real name, but it is delectable. I have yet to meet a person who does not like this cake. This cake is so good, it doesn't need icing!
Provided by LisaJ26
Categories Dessert
Time 1h30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Peel, core and slice apples to desired size (I prefer a little thinner than apple pie slices).
- Grease well a 9x13 cake pan or an angel food cake pan.
- Stir flour, sugar, oil, eggs, baking soda, cinnamon, salt and vanilla in a large bowl.
- Stir in apples and chocolate chips.
- Pour batter, which will be very thick and lumpy, into pan.
- Bake at 375 degrees for 1 hour.
- Let cool.
- Store in an air-tight container or cover with saran wrap.
- ***Tips*** if using an angel food cake pan, be very careful when removing it from the pan, it sometimes falls apart. if using a regular cake pan, serve right from the pan. ***If cake seems to be a little dry, place slices of apples on the top of the cake until you are ready to serve.
APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE
This impressive cake is filled with the familiar flavors of fall-cinnamon and apples-and it's simply a wonderful way to enjoy them.
Provided by Amanda Rettke
Categories dessert
Time 2h
Yield One 8-inch cake
Number Of Ingredients 17
Steps:
- For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
- Mix the brown sugar and cinnamon together in a bowl. Set aside.
- Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
- Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
- Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
- You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
- Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
- For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
- To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
- The cake keeps, covered in the refrigerator, for up to 3 days.
APPLE CHOCOLATE CAKE
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside.
- Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
- Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
- Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan.
- In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar.
APPLE CINNAMON CAKE
This apple cinnamon cake is equally good for breakfast or dessert, so be sure to not eat all of it after dinner! Easy to make, it's super moist on the inside and has a crispy, cinnamon-rich crunch on the outside. -Marideane Maxwell, Albany, Georgia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Combine cake mix, pie filling, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour half of the batter into prepared pan. Sprinkle with 3 tablespoons cinnamon sugar. Add remaining cake mix; top with remaining cinnamon sugar., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Mix confectioners' sugar, cinnamon and enough water to reach desired consistency. Spoon glaze over cake, allowing some to flow over sides.
Nutrition Facts : Calories 392 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 328mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE APPLESAUCE CAKE I
This cake is moist with applesauce, is full of raisins and pecans. This is a chocolate cake for all you chocolate lovers. This cake has no eggs and is especially dense.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 18
Number Of Ingredients 14
Steps:
- In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum.
- In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans.
- Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.
- Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 35.2 g, Cholesterol 14.1 mg, Fat 10 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 3.9 g, Sodium 197 mg, Sugar 21.4 g
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