Recipe By Anonymous
Published Mar 26th
Prep 20m Cook 35m Additional - Ready In 55m
Servings 1 - 9x13 inch pan Calories 186.9

This is an extremely moist cake that ranks right up there for all the chocoholics in my home. It does not need to be frosted because it is sprinkled with chocolate chips and walnuts before baking. Easy AND delicious!

Recipe Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup butter
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups unsweetened applesauce
  • 1 cup semisweet chocolate chips
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside.
  2. 2 In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce.
  3. 3 Pour the batter into a 9x13 inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.

Nutrition Facts

  • Calories 186.9
  • Carbohydrate 27.8 g
  • Cholesterol 25.7 mg
  • Fat 8.2 g
  • Fiber 1.3 g
  • Protein 2.4 g
  • Saturated Fat 4 g
  • Sodium 161.7 mg
  • Sugar 18.5 g


  1. Excellent! Used apple butter in place of apple sauce mixed the chocolate chips inside the dough and omitted the nuts! Took it to a party and everyone loved it! Thanks for the recipe. UPDATE: I also made this cake with pureed fresh pears in place of the apple sauce. It's officially my favorite cake so - Read more ...
  2. Very moist and chocolatey cake without the guilt! Okay maybe still a little guilt but less than you would have with a traditional chocolate cake. Too make it a little more "healthy" I used only 1 c. sugar used half ap flour and half whole wheat and didn't add the chocolate chips. I increased the - Read more ...
  3. I was so dissappointed with this recipe. I should of notice something was up with the recipe with the sugar didnt mix properly with the butter & made this grainy look I went along with the recipe & they batter had a werid white dots & when baked ( I baked as cupcakes) it didnt - Read more ...
  4. I am stuffing my face with this moist, chocolaty goodness as I type this and I am in HEAVEN!! Doubled the cocoa powder as suggested & forgot the nuts, but kept the other quantities the same. Halved the recipe so that I could bake as cupcakes (350 for 20 minutes) and found that half the - Read more ...
  5. Nice and moist but not very chocolatey even after using 1/4 cup cocoa and 1 tsp cinnamon for flavour. I also realized halfway through that I only had 1.5 cups of applesauce so I topped it up with half a banana. I made cupcakes instead of a cake and they only needed 20 min in - Read more ...
  6. I love this recipe. We live at 5000 feet and it turned out just right. It was moist and very chocolatey. It is very tasty with the 1/4 cup cocoa and I reduced sugar to 1 cup and used 1/4 cup liquid egg substitute in place of the eggs. I also input this recipe with - Read more ...
  7. This is such a simple recipe and sooo good. Everyone I know who's tasted it loves it. But I do find it needs less sugar.
  8. Maggie was right to add 1/4 cup of cocoa powder because with less it is very bland. Especially for beginners like me who follow recipes by the line need to know the right ingredients. I'm glad I read the reviews prior to making this cake. Added two ripe bananas turned out okay although I had - Read more ...
  9. This cake is soooo moist and flavorful. I love the combination of cocoa and applesauce. Since one reviewer said it didn't have enough chocolate taste, I increased the cocoa to 1/4 cup and added 1t cinnamon to kick the chocolate flavor up another notch.This is a keeper. Thanks for sharing Karen.

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