My sister, Nan has been downsizing her cookbook collection. In a conversation on Facebook, she asked me if I wanted some of her cookbooks. Now I am never going to turn down an offer of free cookbooks!
Two weeks later, Nan stopped in for a quick visit with Mom and Dad. I had forgotten our conversation. When Bill and I went to Mom's birthday party, I found two large bags of cookbooks waiting for me.
For a week and a half, I have been reading cookbooks from the Hawkeye state, Iowa. Yellow tabs now mark interesting regional recipes that I want to cook and share with you.
Today's recipe is adapted from the Favorite Recipes Tried and True cookbook from the Denmark Congregational United Church of Christ.
Ingredients for Cake
- 1 1/2 cup white sugar
- 1/2 cup salted butter, softened I just set the stick of butter on the counter until it is room temp.
- 2 eggs, at room temperature Eggs will give you more volume if you let them warm to room temp.
- 2 cups all purpose flour
- 2 Tbsp. baking cocoa
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups applesauce, unsweetened
Ingredients for Cake Topping
- 2 Tbsp. white sugar
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Cream 1/12 cup sugar and butter in a deep bowl. My serving bowl wasn't deep enough. The mixer kept trying to send bits of sugary butter out of the bowl.
- Add eggs and blend until light colored and fluffy.
- Sift together flour, cocoa, soda, cinnamon, and salt.
- Blend the dry ingredients together with a wire whisk
- Add a small amount of blended dry ingredients to the creamed butter mixture and stir in.
- Then add part of the applesauce and stir in
- Repeat the two preceeding steps until all of the dry ingredients and applesauce have been mixed into the butter mixture.
- Pour the batter into a greased 9" x 9" square pan. I use a nonstick pan and do not grease it.
- Combine topping ingredients and sprinkle on top of the cake batter.
- Place the pan in the 350 degree F oven.
- Bake for 30 - 35 minutes. I baked my cake for 30 minutes. The four center pieces had a custard layer between the crunchy sugar chocolate chip topping and cake that I loved.
- Cool completely before cutting.
- Vanilla ice cream would be a perfect accompaniment for this cake.
I did not add any additional frosting. The hubby and I loved the soft, dark chocolate flavor and golden brown crunchy top.
NOTE: The cake will collect moisture if it is wrapped too tightly with plastic wrap and the baked sugar will not be crunchy.
Yield: 12-16 squares of amazing homemade happiness!