Ingredients

• 1/2 cup butter (room temperature)
• 1 cup sugar
• 1 large egg
• 1 cup raisins
• 1 cup black walnuts (or English walnuts)
• 2 cups  all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/2 cups unsweetened applesauce

Instructions

• Grease a 10 cup bundt cake pan generously with shortening, then dust with flour (or use our perfeck cake release). Preheat the oven to 350º Fahrenheit.
• In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar until well blended and smooth, scraping the sides of the bowl as needed.
• Add the egg. Mix until blended.
• Mix in the raisins and walnuts.
• In a small bowl, whisk together the flour, soda, salt, cloves , nutmeg and cinnamon.
• Add the applesauce and flour to the butter mixture alternately, mixing well between each addition. Batter will be thick.
• Add the batter to the pan by large spoonfuls and smooth out evenly.
• Bake for 45 minutes or until the top of the cake springs back when you touch it. The exact time will depend on the shape of your bundt cake pan. If it makes a thicker cake, it could take up to an hour to bake. Ours took 45 minutes in the Autumn Wreath Bundt Pan.
• Allow the cake to cool in the pan for 5 minutes, then turn out on a cake plate to cool completely.
• Dust with powdered sugar if desired.

Breakdown Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: One 2 Layer Chocolate Cake

INGREDIENTS
* 2 1/4 Cups Flour
* 2 Cups Sugar
* 1 Cup Cocoa Powder (preferably Ghirardelli)
* 1 tsp Baking Powder
* 1 tsp Baking Soda
* 1 tsp Salt
* 2 Eggs
* 1/2 Cup Canola Oil
* 1 Cup Milk
* 2 tsp Vanilla Extract
* 1 Cup Boiling Water

INSTRUCTIONS
1. Preheat your oven to 350 degrees.
2.  Prepare two 9 inch cake pans by greasing and flouring them or by lining the with parchment paper and spraying them with non-stick cooking spray.
3. Prepare the 1 cup of boiling water and set it aside for a moment.
4. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
5. Add the eggs, canola oil, milk and vanilla.  Mix well.
6. With the mixer or beaters running pour the boiling water into the batter in a small steady stream.  Mix until well combined.
7. Divide the batter between the two cake pans.  They will be quite full.
8. Bake your chocolate cakes at 350 for 27-30 minutes.  A toothpick should come out with moist sticky crumbs, not clean.
9. Cool on wire racks for a half hour, then turn out of the pans to finish cooling.
10. Frost with my Rich Chocolate Buttercream Frosting.

Serves 12
1 serving is 1 slice = 332 calories

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

By Mindees Cooking Obsession