Super Moist Cake

Bundt pans were invented by H. David Dalquist in 1950, so it is no surprise that I have so many recipes that call for Bundt pans.

The applesauce give this cake a very moist consistency. The cinnamon, nutmeg and cloves give it an almost spice cake flavor.

The chocolate and pecans are a great addition. The pecans soften while cooking and the chocolate is smooth and delicious.

This cake is a great dessert. I also think it would be a nice brunch cake.

T-BAR TEMPTATION CAKE

3 Cups All Purpose Flour

1 ½ Teaspoons Baking Soda

1 ½ Teaspoons Cinnamon

1 Teaspoon Salt

¾ Teaspoon Nutmeg

1/3 Teaspoon Ground Cloves

1 ¼ Cups Pecan Halves

1 ¾ Cups Sugar

¾ Cup Butter, Room Temperature

3 Eggs

1 ½ Cups Applesauce

12 Ounces Semisweet Chocolate Chips

2 Tablespoons Confectioners’ Sugar

Preheat oven to 350 degrees. Generously grease and flour a Bundt Pan; set aside. In a large bowl combine first six ingredients; set aside. Chop ¾ Cup of the pecan halves, reserving un-chopped for the top. In a large mixer bowl with the electric mixer at medium speed, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Add flower mixture alternating with applesauce, beating after each addition just until smooth. Fold in 1 cup chocolate pieces and ¾ cup chopped pecans. Pour batter into prepared pan. Sprinkle with remaining chocolate pieces and pecan halves on top of batter. Bake for 1 hour. Place on wire rack and cool 20 minutes. Loosen around edge with knife and turn cake out onto wire rack, cool completely. Sprinkle top with confectioners’ sugar before serving.