Spiced Applesauce Chocolate Cake

Recipe Ingredients

		Cake
2 1/2 cups	156g / 5.5oz	Flour, unbleached - sifted
1/2 cup	55g / 1.9oz	Cocoa - baking
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Cinnamon - ground
1 teaspoon	5ml	Salt
3/4 cup	148g / 5.2oz	Vegetable shortening
2 cups	396g / 13oz	Sugar
2		Eggs - large
1 teaspoon	5ml	Vanilla
1 cup	237ml	Applesauce
1 cup	237ml	Buttermilk
1/3 cup	78ml	Boiling water
		Chocolate Fluff Frosting
2 oz	56g	Unsweetened chocolate
1/2 cup	99g / 3.5oz	Confectioners' sugar - sifted
1/4 cup	49g / 1.7oz	Butter or margarine - softened
1 teaspoon	5ml	Vanilla
2		Egg whites - large
1 cup	198g / 7oz	Confectioners' sugar - sifted

Recipe Instructions

Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce.

Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan.

Bake in preheated 350F oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack.

Remove from pan; cool on rack.

When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFFROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth.

In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 cup sifted confectioners' sugar, 2 tbs at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites.

Source:
Molly Sherman "The Passover Feast II"

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