This is a recipe I originally found on the back of a 5# C & H sugar bag in the 1970's. It is a wonderful moist cake with a delicious, unique flavor because of the added chocolate & chocolate chips & cinnamon. I lost the recipe about 25 yrs ago and was thrilled to find it again in All Recipes.com a few years back. I tweaked it a bit with additional chocolate chips and use different spices. I always add a glaze to the cake too. It can also be made in loaf pans for gift giving. It would make great cupcakes too. Enjoy!
1Preheat over to 325 degrees. Prepare 10" bundt pan by greasing and flouring it or spraying with cooking spray (Pam) Set aside.
2In a large mixing bowl, cream together the sugar & butter until fluffy. Beat in eggs 1 at a time. Add water and vanilla. Beat 1 minute longer.
In another bowl, sift together the flour, cocoa, baking soda, and spices.
Add dry ingredients slowly to creamed mixture and mix well. Beat for 2 minutes.
Fold in chocolate chips & apple.
Spoon batter into prepared bundt pan.
Bake for 60 to 70 minutes until cake tests done. Let cool in pan for 20 minutes. Invert onto a wire rack and cool completely. Serve plain, dusted with powdered sugar or topped with glaze. Enjoy!
3Glaze directions: Mix powdered sugar, butter, salt, vanilla, and milk together until it is the right consistancy to glaze top of cake.