I replaced the butter with applesauce, which usually works well for cakes & breads, except this was almost too moist and springy, and took twice the baking time. I don't usually see that result with the applesauce, so I don't know if it was the replacement or the recipe is just like that. Although I like moist and it was still pretty good. I agree that it isn't real chocolately, but I LIKED that as I'm not a chocolate freak -- it was more like a spice cake with a hint of chocolate, and I do think they went well together. (But if you're looking for something really chocolately, this isn't it.) And no frosting -- I don't think it needs it.
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I replaced the butter with applesauce, which usually works well for cakes & breads, except...