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.
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