Ideal for lunch boxes, this moist apple-filled cake will keep for several days when covered and refrigerated.for All
Time to prepare: 15 minutes
| 1 cup sugar
1/2 cup butter or margarine
2 cups all-purpose flour
2 tsp. cocoa
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 cup cold coffee
1 tsp. baking soda
3 cups peeled, chopped fresh apples
1/2 cup chopped pitted dates
1 cup chopped nuts
| Cream sugar with butter. Add eggs and beat until light and fluffy.
Stir together flour, cocoa, cinnamon and cloves. Add dry ingredients to egg mixture alternately with cold coffee.
Stir in the baking soda, blending in very well. Fold in apples, dates and nuts.
Turn into buttered 13-by-9-inch cake pan.
Bake at 375 degrees for 35 minutes or until cake springs back when touched in center.
When completely cooled, spread with Caramel Icing:
Combine 1/3 cup butter or margarine in saucepan with 1 cup brown sugar, packed. Stir in 1/4 cup half-and-half or milk. Bring to boil. Simmer 3 minutes. Remove from heat. Cool 10 minutes, then blend in 1 cup sifted powdered sugar. Spread on cooled cake