4 oz Butter or margarine 2 c Cake flour
— softened 2 ts Baking soda
1 1/4 c Sugar 1 ts Baking powder
1 c Unsweetened applesauce 1/4 ts Salt
4 oz Unsweetened chocolate 1/2 c Buttermilk
Squares; melted 6 oz Semisweet chocolate
1 ts Cinnamon; ground Chips
1 1/2 ts Vanilla extract 1/3 c Blanched almonds
3 Eggs — coarsely chopped
———————CHOCOLATE CARAMEL NUT FROSTG———————
1 c Brown sugar, packed 1/2 c Blanched almonds, coarsely
4 tb Butter -chopped
1/2 c Heavy cream 6 oz Semisweet chocolate chips
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:00
1. Preheat oven to 350F. Grease a 9 x 13-inch baking pan. Dust with
flour; tap out excess.
2. In a large bowl, beat together butter and sugar with an electric
mixer on medium speed until fluffy, 1 to 2 mins. With mixer on low
speed, beat in applesauce, melted chocolate, cinnamon, and vanilla
until well mixed. Add eggs, one at a time,beating well after each
addition.
3. Sift together flour, baking soda, baking powder, and salt. With
mixer on low speed, alternately add buttermilk and flour mixture to
chocolate mixture, beating only until blended. Stir in chocolate
chips almonds. Turn batter into prepared pan.
4. Bake 35 to 40 mins, or until a cake tester inserted in center
comes out clean. Let cool completely in pan. Spread Chocolate Caramel
Nut Frosting over top of cake. To serve, cut into squares.
CHOCOLATE CARAMEL NUT FROSTING:
1. In a medium saucepan, combine brown sugar, butter, and cream.
Bring to a boil, stirring often, over medium heat. Reduct heat to
low and simmer 3 minutes. Stir in nuts.
2. Let cool completely. Stir in chocolate chips; frosting will be
chunky.
Yields
12 servings