Cocoa Apple Cake
10 to 12 servings
- 2 cups C&H® Granulated Sugar
- 3 eggs
- 1 cup (2 sticks) butter or margarine, softened
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1 teaspoon allspice, ground
- 1 cup nuts (any kind), chopped
- 1/2 cup semisweet chocolate pieces
- 2 large apples, grated (approx. 2 cups)
- 1 tablespoon vanilla extract
- 1 (12-oz.) bag semisweet chocolate chips
- 4 to 4 1/2 cups C&H® Confectioners Sugar
- 3/4 to 1 cup sour cream
- 1 teaspoon vanilla extract
Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
In large bowl, beat sugar, eggs, butter and water until fluffy.
In a separate bowl, combine flour, cocoa, baking soda, cinnamon and allspice; beat into sugar mixture. Stir in nuts, chocolate, apples and vanilla.
Spoon batter into pan and bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on rack.
With long spatula, gently loosen cake from pan and turn out onto serving plate to cool completely.
Using double boiler, melt chocolate chips over very hot water. Remove from heat and add 1/3 of the confectioners' sugar. Beat until smooth. Add remaining 2/3 sugar, alternately with sour cream, beating well after each addition. Add vanilla; beat until smooth.
Frost generously over top and sides of cake.