By Kittencalskitchen on September 10, 2003
Photo by Chris from Kansas
Photo by Chris from Kansas
"This has a brownie-like texture! It's easy an easy one-bowl cake, add in some chocolate chips or raisins if desired."
Serving Size: 1 (102 g)
Servings Per Recipe: 9
"Hi KITTENCAL BASS:) I made your Apple Snack Cake today! Yummmmmmmy!!! It was soooo good!!!My hubby just loved it!! It was very moist and so easy to make! A very good cake indeed! :) Keep up the good work!:) Thanks for posting it! Nancy from Northeast England"
"This is a very light cake for when you want something sweet, but not too much. The apple bits are delightful."
"This was delicious. I added walnuts and made a brown sugar and butter sauce for the top. So good. I keep looking for the egg but it doesn't need one. Moist and fluffy. I guess it is the apples. Thank you so much for sharing."
"I love the recipe, it's easy to make and is like a brownie, I used Bob's whole wheat flour and added some walnuts. I'll make this one again, Thanks"
"As someone else said it's more like a brownie. Very easy to make and I love the chocolate-apple combination. I could imagine eating it warm with a dollop of icecream - yum!"
"Sorry to say but we didn't care for this at all. It was way to dense and DH described the flavor as "funky". To each his own. "
"Not very sweet, but nevertheless it all disappeared immediately. I made it in mini loaf tins, it made 6."
"I love this cake! To me, it is more like a brownie than what I think of as apple cake. The texture and flavor are great."
"Really good. Needed it to be low fat and as diabetic as possible, so I made a lot of changes. Will submit new version to get the nutritional info. This was easy and great with all of the changes, would be even better in the original form. A nice, small,cheap, fast cake to make with stuff you have in the house. Thanks a bunch! "
"Very tasty, very moist. I really enjoyed the slightly unusal combination of chocolate and apples. I made a few subs- I used whole wheat pastry flour for the flour, butter rather than oil, sucanat (evaporated cane juice) instead of sugar and switched out the water/lemon juice for buttermilk (I've got some on hand that needs to be used up soon!). Worked very nicely and very moist. I would say to be sure that you have a very apple-y apple that will stand up well to baking, because the delicate apple flavor is easily overpowered by the chocolate. The moisture in this made it lovely and fudgy, but it wasn't overwhelmingly chocolaty (if there is such a thing??) Anyhow, a lovely recipe and a nice change from the usual plain apple-cinnamon combo."
"Very moist. Easy to make. Apples and cinnamon go good with the chocolate. Excellent cake!"