Chocolate Top Cake
A moist chocolate cake with applesauce, chocolate chips, and pecans, offering rich flavor and texture. Perfect for family gatherings or chocolate lovers seeking a hearty dessert.
Ingredients
Instructions
- Cream sugar and shortening; add eggs one at a time and vanilla.
- Stir together flour, salt, soda, and cocoa.
- Add the flour mixture alternating with the applesauce to the creamed mixture.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Sprinkle chocolate chips, chopped pecans, and sugar over the top.
- Bake for 35 minutes in a 350°F oven.
Tips & Substitutions
To ensure a moist cake, be careful not to overmix the batter once the dry ingredients are added. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer a less sweet cake, reduce the sugar by 1/4 cup. For a nut-free version, omit the pecans and consider adding more chocolate chips instead. This recipe fits perfectly within the realm of American recipes.
Serving Suggestions
This chocolate top cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Pair it with a cup of coffee or tea for a lovely afternoon snack. It also makes a great dessert after a Sunday Roast With Gravy.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. When ready to enjoy, simply warm individual slices in the microwave for about 15-20 seconds to enhance the chocolate chips' melty goodness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Top Cake contains roughly 1648 calories, with 39g protein, 187g carbohydrates, and 80g fat. It is an excellent source of dietary fiber (182% of the Daily Value), iron (132% of the Daily Value), and potassium (85% of the Daily Value). Note that it is relatively high in sodium, at 2337mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit puree instead of applesauce?
Yes, you can substitute applesauce with other fruit purees like mashed bananas or pumpkin puree. Just keep in mind that these alternatives may slightly alter the flavor and texture of the cake, so choose a fruit that complements chocolate well.
What can I do if I don’t have pecans?
If you don’t have pecans, you can use walnuts or almonds as a substitute. Alternatively, you could skip the nuts altogether or use seeds like sunflower or pumpkin seeds for a similar crunch without the allergen.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter on the toothpick, continue to bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).