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.
|2 t baking
c warm water
|4 T milk
||2 t vanilla
c + 2 T cocoa powder
peeled and shredded
for dousing at end
to 350° F. Grease a high sided fluted pan.
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.
oz. unsweetened chocolate
c sifted cake flour
|2 t baking
||1 t vanilla
|2 T butter
||2 T cocoa
||1 c boiling
oven to 350° F.
together sugar, flour, baking powder and salt. Melt butter and chocolate
together; mix with milk and vanilla. Stir into flour mixture. Add
nuts and blend thoroughly. Pour into greased round decorative cake
dish. Top as follows with topping: Mix sugars and cocoa. Spread
over cake batter. Pour boiling water over the top evenly. Bake for
1 hour. Serve warm with real sweetened whipped cream.
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