Chocolate Raisin Cake

I love chocolate covered raisins. So when I found this recipe for chocolate cake with raisins, I KNEW I had to try it. Not only is it delicious, it's economical, simple and you probably have all the ingredients in your cupboards right now! So, make this cake!

Start by creaming together the butter and sugar. Next add in the eggs, one at a time, and beat well after adding each egg.

Beat in the applesauce, coffee,



and cocoa.



Next add the flour, salt, baking soda and all the delicious spices! I love the depth of flavor in this cake - just look at all the wonderful spices. First

the cloves,



then cinnamon,



and finally allspice.



Mix just until all combined. Lastly, stir in the raisins.



Pour the batter into a greased bundt pan and bake for 40-45 minutes or until it passes the "toothpick test." Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.



For the icing, combine the powdered sugar, cocoa



and coffee



and whisk well to combine and get out any lumps. I don't like the icing to drip and all end up on the plate (!) so I made mine a little thicker by adding more powdered sugar. Pour the icing on the cake, and spread it around if necessary.



Those of you who have eagle eyes will notice that the "pouring" bowl is much different than the mixing bowl. Ahem. My first batch of frosting tasted like dishsoap - there was something very wrong with the powdered sugar. Luckily I tasted it before putting it on the cake, especially since the cake was being served at a luncheon! A trip to the store and a new bag of sugar later, the frosting was delicious! I hope I'm not the only one to have a recipe mis-hap!

Enjoy!

Need more chocolate? Visit Would you like Chocolate with that?

There are other great ideas at Cooking Thursday, Food on Friday, Friday Food and Foodie Friday.

Chocolate Raisin Cake

Cake:
1/3 cup butter, softened
1 cup brown sugar
2 eggs
1 1/2 cups unsweetened applesauce
1/2 cup brewed strong coffee
2 cups flour
1/4 cup cup cocoa
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. allspice
1/2 tsp. salt
1/4 tsp. ground cloves
1 1/2 cup raisins

Icing:
1 1/3 cups powdered sugar
3 Tbsp. cocoa
3 Tbsp. brewed strong coffee

In a large mixing bowl, cream together butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and coffee. Combine the flour, cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins.

Pour into a 10-inch fluted tube pan (bundt pan) coated with nonstick cooking spray. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan and cooling completely on a wire rack.

For icing, in a small bowl, combine powdered sugar, coffee and cocoa. Whisk well to combine and drizzle over cake. Serves 12-16.