Carey's Chocolate Bundt Cake

Espresso Powder

Espresso powder can be made by baking a single layer of espresso coffee beans on a cookie sheet at 200°F for 1 hour in the oven. Then grind them in a coffee grinder at the finest setting. Use a sieve to filter out larger particles. Store in an air tight container.

Ingredients

2 cup All Purpose Flour

1/4 cup Bakers Coco Powder

1 tbsp Espresso Powder

1 tsp Baking Soda

2 tsp Baking Powder

1 tsp Salt

1 cup White Sugar

1/2 cup Margerine

4 Eggs

1 tbsp Vanilla

1 cup Chipits Chunks Dark Chocolate

1/4 cup Non-Dairy Milk (approx)

1 cup Apple Sauce (refridgerated)

Preheat oven to 350° F.
The flour used to line the greased pan, should be a mixture 3:1, Flour:Bakers Coco.
The coco coloured flour leaves the cake looking properly dark when removed from the pan.
Grease and "flour" the Bundt pan.
In a 2 cup Pyrex measure, add the chocolate chunks. Now fill to the 1 cup mark with milk.
Microwave med-high till chunks melt. Stir the warm mixture till smooth.
Add the cold apple sauce to the mixture up to the 2 cup mark, and stir together.
The refrigerated apple sauce will bring the chocolate mixture temp down.

In medium sized bowl, whisk together the dry ingredients.
In a large mixing bowl, combine sugar, margerine, eggs, and vanilla.
Beat till smooth and creamy.
Beat in the chocolate/apple sauce mixture.
Add flour mixture in two stages. Mix until smooth.
Pour the batter into the greased and floured Bundt pan.
Bake at 350 degrees F for 34 minutes or until cake tests done.
Serve as is, or top with your fav topping, like vanilla yogurt.