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Chocolate & Apple Chip Cake

I am loath to admit it but I really am a poor specimen when it comes to preparing desserts or baking pies and cakes. I have the patience of Jove  while struggling through the most complicated of first or main course recipes but  puddings (apart from Spotted Dick) and cakes are my weakness.

It could be that, after the time spent in the planning and preparation of the  Hors d’oeuvres and the Plat Principaux, my inspiration fails me, or it could be because I have never been addicted to sweets or cakes. Whatever the reason, I am not going to admit defeat and this formula for apple chocolate chip cake one way or another will be my nemesis.

This recipe by Marge Edwards should prove to be different, as the mass of this cake is made up with apples. With 4 cups of chopped apples and just 2 cups flour it should bake up light and airy and not like other heavier fruit cakes.


Preheat oven to 350 degrees, greased and flour 9x13 pan.
In a large bowl mix the following:
4 cups chopped apples
1 cup chopped raisins
1 cup chopped nuts
6 ounces chocolate chips
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
Then add:
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
2 tablespoons baking cocoa

Bake in preheated oven for 35-45 minutes or until toothpick insert comes out not too moist it stays a little sticky.

A variation could be to omit chocolate chips and cocoa powder and use butterscotch or caramel chips and add 1/2 teaspoon each allspice and nutmeg. - Fly at a Smile-Price