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Chocolate Chip Apple Cake
SUBMITTED BY:
Carol
PHOTO BY:
Tricia
"Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor."
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
Original recipe yield 1 -9 or 10 inch tube cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
2 cups white sugar
3 eggs
1/2 cup water
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups apples - peeled, cored and finely diced
1 cup semisweet chocolate chips
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 4, 2003 by GRESHAM58DC
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GRESHAM58DC
Sep. 4, 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.
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9 users found this review helpful
This recipe is one my family has used for over 30 years. My little sister won a blue ribbon at...
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Reviewed on Jan. 27, 2003 by
SISSI808
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SISSI808
Jan. 27, 2003
An interesting, unusual, and delicious cake that's not too difficult to make. Good for special occasions.
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7 users found this review helpful
An interesting, unusual, and delicious cake that's not too difficult to make. Good for...
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Reviewed on Nov. 12, 2003 by JMAHON01
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JMAHON01
Nov. 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.
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5 users found this review helpful
My family REALLY liked this recipe! We have made it several times but usually add a frosting....
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Reviewed on Mar. 27, 2007 by Tara
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Tara
Mar. 27, 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
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3 users found this review helpful
very good recipe..instead of white sugar i used brown and used 4 c grated apples instead of...
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Reviewed on Aug. 29, 2002 by
PULLEYHEATHER
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PULLEYHEATHER
Aug. 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.
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2 users found this review helpful
I may have done something wrong when I made this, but I found it very heavy. All the...
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Reviewed on Feb. 29, 2008 by nc
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nc
Feb. 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.
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1 user found this review helpful
This is a great-tasting cake that my family loved. The recipe is very accommodating to...
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Reviewed on Sep. 28, 2006 by
Reda B
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Reda B
Sep. 28, 2006
very moist and chocolate chips make it really yummy
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1 user found this review helpful
very moist and chocolate chips make it really yummy
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Reviewed on Aug. 20, 2006 by
Tricia
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Tricia
Aug. 20, 2006
Fantastic cake. This was so very simple to make. I made it in a bunt pan. The kids helped, apples were larger than i would have chopped but they loved it. I added walnuts to mine. The kids really loved it. The chocolate with the spices really creates an unusual flavor that works perfectly. I can't wait to make this again, it would be just perfect warm with cinnamon flavored whipped cream and a cup of hot cider.
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1 user found this review helpful
Fantastic cake. This was so very simple to make. I made it in a bunt pan. The kids helped,...
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Reviewed on Mar. 9, 2006 by JenniferNeshem
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JenniferNeshem
Mar. 9, 2006
Everyone loved this! My husband did suggest adding more apple next time.
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1 user found this review helpful
Everyone loved this! My husband did suggest adding more apple next time.
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Reviewed on Jul. 22, 2008 by Hailey Echard
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Hailey Echard
Jul. 22, 2008
I made it for my sisters birthday and everybody ate it!
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0 users found this review helpful
I made it for my sisters birthday and everybody ate it!
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