Once again Nana shares a yummy and quick recipe from her kitchen – which she shared with my younger sister for a few days…
Our youngest daughter and her 6 children were spending a couple of days with us to make the time go faster while hubby/daddy was in Australia on a business trip.
It was unseasonably cool, in fact almost cold! It just felt like baking weather.
She looked in the pantry and found this recipe taped to the back of a box of chocolate cake mix. (Papa Jim wanted to be sure & make it the next time he got urge to bake!)
It was indeed luscious and a hit with all of us. It was especially good with the home made ice cream that they had brought along!
Luscious Chocolate Cake
(Recipe Papa found on back of cake mix!)
- 1/3 cup sweetened condensed milk
- 1 cup applesauce
- l cup semi-sweet chocolate chips
- 2 eggs
- 1 package super-moist chocolate cake mix
- ½ cup chopped pecans
- ½ cup vegetable oil
Heat oven to 350°. Grease bottom of 13”x9” pan; lightly flour. Microwave milk and ½ cup of the chocolate chips in small microwavable bowl uncovered on medium about l minute or until chocolate is softened; stir until smooth and set aside.
Beat cake mix & oil on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Beat applesauce and eggs into remaining cake mixture on low speed 30 seconds (batter will be thick & grainy); beat on medium speed 2 minutes. Spread in pan. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining ½ cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
Bake 35-45 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature. (It does freeze well if you have enough left over!)
Until next time!
Nana Shirley
Blue Jeans and Cotton Tees 