Innovation Chef, Jenna Johansen Shares a Family Favorite for National Applesauce Cake Day

(Photo courtesy of AllRecipes.com )

(Photo courtesy of AllRecipes.com )

In honor of National Applesauce Cake Day on June 6th, Innovation Chef, Jenna Johansen shares one of her all-time favorite family recipes with us.

One of my absolute favorite summertime sweets to make is chocolate applesauce cake. I love our handed-down family recipe; moist and delicious, and I usually always have the ingredients on hand. This version needs no frosting, so it travels easily and sits on a picnic bench perfectly, which is just what a hot summer day calls for.

I have fond memories of my mother making it often as a kid and we never had leftovers for long because everyone loves it! This version came from my Great Grandma Pearl, handed-down over generations. Today, she is 106 years old, living in Fargo, North Dakota. Maybe applesauce cake has more benefits to it than just good taste!

I like to pick the chocolate chips off the top. As I was growing up and doing a lot of the baking, I would use WAY more than the specified 1/2 cup of chocolate chips and you may want to, too!

Applesauce first came into vogue during World War I and the Great Depression when many rations were scarce. Now, I think of applesauce as being the perfect use for the fallen apples from our tree. I just peel, cook and puree to have my own homemade applesauce, so easy and simple.

P.S. This recipe pairs perfectly with corn on the cob, deviled eggs, cold beer, potato salad and anything that’s cooked on the grill!

My Mom’s Chocolate Applesauce Cake

Ingredients:
1/2 cup shortening
1 1/2 cup sugar
1/2 tsp cinnamon
2 Tbs cocoa {I love the baking cocoas from Savory Spice}
1 can of applesauce
2 unbeaten eggs
2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt

Topping:
2 Tbs sugar
1/2 cup chopped pecans
1/2 cup chocolate chips {my mom uses semi-sweet but I like to use milk chocolate}

Directions:
Mix all cake ingredients well.
Pour into a greased 9″x13″ cake pan.
Sprinkle the top with topping ingredients {I always add more chocolate chips}.
Bake 350 F for 30-40 minutes until an inserted toothpick comes out clean.

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