Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.

Carol

Recipe Summary

Servings:
14
Yield:
1 -9 or 10 inch tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.

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  • 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

396 calories; protein 4.5g 9% DV; carbohydrates 56.5g 18% DV; fat 18.3g 28% DV; cholesterol 74.7mg 25% DV; sodium 200.5mg 8% DV. Full Nutrition
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Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2003
My family REALLY liked this recipe! We have made it several times but usually add a frosting. Our favorite frosting is to take another cup or so of the choclate chips add about a tablespoon of crisco heat to melting point in microwave stir well.... then drizzle over the top and sides of the cake. PS: when adding the chips to the cake (not the frosting) you MAY want to add them AFTER you have poured the batter into the pan. Basically just sprinkle them on top and stir them only slightly into the batter. This way they may not settle as much toward the bottom. To me this cake tastes even better after it has been around for a day. Read More
(32)

Most helpful critical review

Rating: 3 stars
08/29/2002
I may have done something wrong when I made this but I found it very heavy. All the chocolate chips fell to the bottom of the cake too which I didn't really like. It is very moist and the cake itself has a nice spice flavor but I don't think I'll make this again. Read More
(4)
81 Ratings
  • 5 star values: 54
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/12/2003
My family REALLY liked this recipe! We have made it several times but usually add a frosting. Our favorite frosting is to take another cup or so of the choclate chips add about a tablespoon of crisco heat to melting point in microwave stir well.... then drizzle over the top and sides of the cake. PS: when adding the chips to the cake (not the frosting) you MAY want to add them AFTER you have poured the batter into the pan. Basically just sprinkle them on top and stir them only slightly into the batter. This way they may not settle as much toward the bottom. To me this cake tastes even better after it has been around for a day. Read More
(32)
Rating: 5 stars
09/04/2003
This recipe is one my family has used for over 30 years. My little sister won a blue ribbon at our county fair with it. I'll will note here that the nutmeg may be replaced with ground allspice for a nuance of flavor I prefer. As much as 1 cup of chopped nuts may be added if desired. A bundt pan may be used instead of the tube pan without making any change in time or temperature. Read More
(26)
Rating: 5 stars
02/29/2008
This is a great-tasting cake that my family loved. The recipe is very accommodating to variations as I discovered. You can halve proportions and bake in an 8x8 inch square pan. If you want to speed up baking time you can bake at 350 instead of 325 and start checking the center for done-ness at around 45 minutes. You can double the amount of cocoa and also increase the apples. I used all whole-wheat flour instead of white flour. I also substituted buttermilk for half the butter and the finished product was still extremely moist and delicious. The acidity in the buttermilk reacts with the baking soda so the flavor will not be sour and the reaction will also lighten the cake somewhat. Read More
(18)
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Rating: 5 stars
03/28/2007
very good recipe..instead of white sugar i used brown and used 4 c grated apples instead of the 2 and i cooked it in a 13x9 inch pan for 50 minutes at 325...yummy Read More
(14)
Rating: 5 stars
01/27/2003
An interesting unusual and delicious cake that's not too difficult to make. Good for special occasions. Read More
(12)
Rating: 5 stars
09/27/2007
I found this recipe really spicey - but overall super delicious. I made it for the first time on a friday night by the end of the weekend - I had made it 3 times!! By the last one I used 1/2 a tsp of nutmeg. It was much better - you can taste the cinnamon and chocolate chips a lot more. Read More
(8)
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Rating: 5 stars
08/27/2010
Excellent! Even after I made it more "healthy" it was still decadent. I double the apples (I used 4 apples finely dicing 2 and pureeing the other 2 in a food processor) and cut the butter in half. I also reduced the sugar to 1 1/2 cups (the apples are very sweet) and use whole wheat flour. I also reduced cooking time to 1 hour. Read More
(7)
Rating: 5 stars
11/13/2009
I loved this. The flavors work very well together and the cake is rich and moist. Read More
(6)
Rating: 5 stars
12/21/2009
I made this just for fun and it came out EXCELLENT! Completely random combination but it tastes amazing! I used 1 cup of mini semi sweet chocolate chips rather than the regular - which spreads the chocolate more throughout the cake. I also dusted with a light layer of powdered sugar. I finally had a recipe to share with my grandmother rather than begging her for something new to try!:) Read More
(6)
Rating: 3 stars
08/29/2002
I may have done something wrong when I made this but I found it very heavy. All the chocolate chips fell to the bottom of the cake too which I didn't really like. It is very moist and the cake itself has a nice spice flavor but I don't think I'll make this again. Read More
(4)
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