Chocolate Apple Cake

1/2 cup butter

2 cups sugar

3 eggs

3 cups sifted flour

1/2 cup cocoa

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 cup finely chopped, peeled apples


Preheat the oven to 350 degrees. Grease and flour two, 9-inch round layer cake pans.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Sift together the dry ingredients; add alternately with the milk to the creamed mixture. Stir in the apples. Pour batter into the prepared pans.

Bake for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pans for 10 minutes and then turn out onto wire racks to cool completely. Spread Ambrosia Filling between the layers and on top of the cake.

Ambrosia Filling

Combine 1+1/2 cups sugar and 1/4 cup flour in a 2 quart saucepan. Add 1/4 cup butter, 1 can flaked coconut (3+1/2 ounces), 1 cup chopped raisins (optional), 1 cup milk, 3 teaspoons grated orange peel and 1/2 teaspoon baking powder. Cook until thick, stirring constantly. Stir in 1 cup chopped walnuts and 1 teaspoon vanilla. Cool before spreading on the cake.

“Homemade Ice Cream and Cake”, Farm Journal, Doubleday & Company, 1972

Return to Chocolate Apple Cake