Chocolate Applesauce Cake I

Recipe View Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View Cream the Base: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. (7 minutes)

Recipe View Incorporate Wet Ingredients: Beat in the milk, applesauce, and 2 tablespoons of dark rum until well combined. (3 minutes)

Recipe View Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt. (5 minutes)

Recipe View Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Add Ins: Stir in the raisins and chopped pecans until evenly distributed throughout the batter. (3 minutes)

Recipe View Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)

Recipe View Rum Soak: Immediately after removing the cake from the oven, sprinkle it evenly with the remaining 0.25 cup of dark rum. (2 minutes)

Recipe View Cool and Rest: Let the cake cool completely in the pan on a wire rack. For optimal flavor and texture, allow the cake to sit for a day or two before serving. (120 minutes)