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Chocolate Apple Brandy Cake
I first created this cake for a friend's birthday, and now make it just because. This cake is not the same without the brandy in the cake. It is best served with real cream, lightly sweetened and softly whipped.

Recipe by Renee Shelton. April 29, 2011.

2 c flour 1/2 c butter
2 tsp baking powder 1 1/4 c warm water
1/2 tsp baking soda 2 eggs
1/4 tsp salt 1 yolk
4 Tbsp milk powder 2 tsp vanilla
1/2 c + 2 Tbsp cocoa powder

2 apples, peeled and shredded

1 1/2 c sugar Brandy, for dousing at the end

Preheat oven to 350° F. Grease a high sided fluted pan, such as a Bundt pan.

Sift the dry ingredients together. Place in mixing bowl. Add the wet ingredients, and at low speed mix until moistened. Set timer for 4 minutes, and mix at medium speed. Scrape occasionally if needed. Add apples and stir to mix. Pour into pan, and bake until the cake tests clean. Turn out onto cooling rack and douse with brandy. Let cool; serve at room temperature.





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