Recipe for cooking chocolate applesauce rum cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Chocolate Applesauce Rum Cake

This recipe uses no eggs.

1/2 c. butter
1 1/4 c. sugar
1/2 c. milk
1 1/2 c. applesauce
2 Tbsp. dark rum
2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. salt
1 c. raisins
1 c. chopped pecans
1/4 c. dark rum

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-in. baking pan.

In a bowl, cream the butter or butter replacement with the sugar. Beat in the milk, applesauce and 2 Tbsp. 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.

Pour the batter into the prepared baking pan. Bake the cake for 45 mins. or until it tests done with a wooden pick.

Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 c. rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating.