2 1/2 cups all-purpose flour
1 cup + 6 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups unsweetened applesauce
2 large eggs
1/2 cup vegetable oil
1/2 cup (1 stick) butter, melted
1 heaping cup dark chocolate chips
powdered sugar for dusting, optional
Preheat oven to 350F degrees.
Prepare a 12-cup bundt pan with butter and flour; set aside.
In a large bowl, whisk the flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.
Scrape the batter into the prepared bundt pan. Bake in a preheated oven for 60-70 minutes or until the cake is fully cooked through.
Transfer the cake to a cooling rack and let the cake cool for 10 minutes in the pan before inverting the cake from the pan to cool completely. If desired, sift powdered sugar over the cake before slicing and serving!
Recipe Notes: This is modified for high altitude as my kitchen sits just below 7000 feet. If you don’t need to adjust for high altitude, increase baking soda to 2 full teaspoons, and increase sugar to 1 1/2 cups.