Reviewed: Jun. 11, 2005

I was in a baking mood today but didn't have eggs and didn't feel like a trip to the store. I had some dark rum a friend gave me and figured I'd put it to use here. I halved the recipe and made it in an 8x8 glass pan and cooked it for about 25 minutes. Super moist!!!

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Reviewer:

Heather

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Reviewed: Dec. 8, 2004

Quite unappealing. It took forever to cook, and the edges burnt to a crisp before the centre was cooked. I'll never make it again.

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Reviewer:

RHIRHI

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 22, 2004

This cake had just the right amount of sweetness! I only put in half of the margarine, about 1/4 c less of applesauce and omitted the nuts and the 1/4c dark rum. Made a nice 9" round cake.

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Reviewer:

Lisa

Living In: Houston, Texas, USA

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Reviewed: Apr. 12, 2004

This recipe was brilliant .It is ideal for those with an egg allergy ,it is quick to make, delicious and it was enjoyed by all memmbers of my family.

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Reviewer:

CHICK1

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Reviewed: Jan. 21, 2003

I made this after doing on search on cocoa and applesauce as I wanted to use up some of both. What a hit! I frosted it with the Quick Penuche Frosting recipe in the New Joy of Cooking, using the rum option in that recipe. Everyone loved it. I think that combination of cake and frosting would make a nice layer cake for the birthday of someone who likes those flavors. I might, however, be tempted to experiment with this recipe by cutting the applesauce by 1/2 cup and adding 2 eggs and a bit of baking powder to make the cake rise a bit more.

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