“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.” - by Carol
Ingredients
Adjust Servings
Original recipe yields 1 - 9 x 13 inch pan
Directions
- 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
Amount Per Serving (18 total)
- Calories
- 243 cal
- 12%
- Fat
- 10 g
- 15%
- Carbs
- 35.2 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (10)
Rate This Recipe
"This recipe was brilliant .It is ideal for those with an egg allergy ,it is quick to make, delicious and it was enjoyed by all memmbers of my family...." See more"
mb
"This was pretty good, I did however make a few changes. I used unsweetened soymilk instead, and only 1/2 tsp nutmeg. I didn't think there was enough batter for a 9x13 pan, so I used a 7x11 pan and b..." See moreaked for about 50 mins.....in the end I think a 9x13 would've been ok. I also did not use the full 1/4 cup rum at the end, I was taking this to work so I only used about 1/8 cup on top, and then sprinkled it with powdered sugar before serving. Will be making this again."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
