This egg salad sandwich tastes fantastic and will definitely be consumed! On rye, it tastes fantastic.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside.
- 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.
- Pour the batter into a 9×13 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 | 187 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 162 mg |
| Sugars | 19 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I love that they weren’t overly sweet. I decided to frost the cupcakes, but didn’t mix the chocolate chips and walnuts in- i will next time, because they were just jagged- looking. But so easy and yummy!
Great tasting! Made a bunch more than I thought. Added chocolate chips in the batter too, made it much better. So tasty!!!
Really delicious. I didnt have cocoa powder, and mixed chocolate chips into the batter instead of sprinkling on top. I also made a batch of cupcakes with half of the batter baking for about 18 minutes, and then baked the rest in a loaf tin. amazing recipe.
Very sweet and rich chocolatey. Next time I’ll decrease the sugar. My son loved these as cupcakes. Made 16 large cupcakes.
Like others added more cocoa powder for a more chocolate taste, even then still not enough. It is relatively moist but it still tasted of too much applesauce, I’ve had applesauce cakes that were moist and weren’t suggestive that they had applesauce in them. Will look for another recipes
I’m not sure how I got cut off in the middle of my review but hopefully it really saved somewhere hehe. In case it’s gone I’ll quickly repeat …I am a professional judge of the chocolate applesauce cake … I didn’t have my grandma’s recipe unpacked yet and was craving this terribly . I decided to try this recipe as it’s almost identical it seems and this cake is just as good as grandmas ?? Thank you for sharing this very special treat with us. It’s a shame it’s so unheard of it seems
I cut the sugar in half and doubled the cocoa powder. It was great!
I only added 1 c sugar & baked it in a bundt cake pan for 45ish minutes (1/2 time foil covered). Super moist & dense. Love it!
I followed the recipe exactly, but this came out dry and flavorless. what a disappointment! Not even all that healthy either.
great ckae
Made this yesterday afternoon and made changes as other reviewers suggested. I increased the cocoa powder to 1/2 cup and decreased the sugar to 1 cup. Cake wasn’t done after the suggested 35 minutes, it was more like 45 minutes to complete baking. I was also able to use some home made applesauce from the apples that grow in our tiny yard which made it extra tasty!
Made cup cakes. Totally didn’t rise at all. Taste wasn’t terrible but was kinda funky.
Excellent moist chocolate cake! I like to use 2 1/2 tbl. dark cocoa powder for richer deeper chocolate flavor… sometimes I also add a bit of lemon , lime, or orange zest for a zip.
I added orange zest and cinnamon to the recipe and made them into bars, half with pecans sprinkled on top and the other half with coconut flakes. Yummy! Moist, moist, moist and a big hit at church and husbands office.
I love this recipe. I made my friends birthday cupcakes with this. I used 1/4 cup truvia instead of sugar and light butter. Came out so good. I did the math, about 80 calories per cupcake, not counting the butterxream frosting I used.
I was making this in hopes it would be good in that “you need to learn to like healthy desserts” kind of way, but it was actually spectacular in the “for the next hour I don’t care about my heart or my waistline” kind of way. I followed the recommendation of upping the cocoa powder and adding cinnamon, and the result t was wonderfully moist and rich. I really regret only making a half-serving. I’m definitely coming back to this recipe! It’s a great base that would do well as a cupcake too. Maybe next time I’ll forget the toppings and make a peanut butter icing instead.
This is so fun to make! With this recipe it is also really easy to make it with no eggs!
Very moist and delicious! I made the recipe into 24 cupcakes / muffins and mixed the chocolate chips and nuts into the batter. Bake them at 350 for 20 minutes.
Loved it. I subsituted the butter for coconut oil. And I only used 1 cup of sugar. I added in a half of a shredded zuchinii and 2 shredded carrots to make it healthier. And I put the chocolate chips in the batter instead of on top. It was so tasty!
It was delicious.
I also doubled the cocoa powder. Since I used Sweetened applesauce, I reduced the sugar by 1/4 cup. I thought the cake was very good, and my son, quite possibly the pickiest kid alive, couldn’t get enough of it.