Chocolate Apple Pie Cake Recipes

APPLE GERMAN CHOCOLATE CAKE

Steps:

• Place pie filling in a blender; cover and process until the apples are in 1/4-in. chunks. Pour into a large bowl; add cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13x9-in. baking pan. Sprinkle with nuts and chocolate chips., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before cutting.

CHOCOLATE CHIP APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• In a large bowl cream the butter or margarine with the sugar. Beat in the eggs then add the water and the vanilla.
• Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.

APPLE PIE CAKE-MIX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour pie filling into a 9x13-inch baking dish. Sprinkle cake mix evenly over apple pie filling and top with melted butter.
• Bake in the preheated oven until the top starts to turn brown, about 40 minutes. Cool cake 15 minutes before serving.

APPLE AND CHOCOLATE PIE

Steps:

• Peel, core and quarter apples. Slice very thinly.
• Place 1 layer of apple slices on the bottom crust. Sprinkle with 2 tablespoons (or to taste) of sugar. Repeat twice.
• Spread chocolate pellets over top.
• With remaining apples, make 3 more apple/sugar layers.
• Top with 2nd crust and seal edges. Make an incision on the top.
• Bake in preheated oven at 450F for 15 minutes, or until golden.
• Lower heat to 350F and continue baking for another 25-30 minutes, or until apples are tender.

APPLE PIE CHOCOLATE BROWNIE CAKE

Steps:

• Prepare apple topping: Stir together apple pie filling, lemon juice and ground cinnamon in small bowl; set aside.
• Heat oven to 375°F
• Grease and flour 9-inch square baking pan.
• Stir together flour, sugar, cocoa, baking powder and salt in medium bowl.
• Add water, shortening, egg and vanilla; beat until smooth and well blended.
• Spread into prepared pan.
• Carefully spoon apple topping evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.
• Bake 35 to 40 minutes or until chocolate is set and cake-like.
• Cool completely in pan on wire rack; cut into squares.
• Serve topped with whipped topping or ice cream, if desired.

CHOCOLATE APPLE PIE CAKE

Steps:

• 1. Preheat oven according to box directions
• 2. Grease and flour 9x13 pan.
• 3. Beat all ingredients together.
• 4. Bake according to box directions
• 5. Top with Cool Whip and sprinkle with cinnamon.

APPLE PIE CAKE

Steps:

• Make the cutouts: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool.
• Make the cake: Reduce the oven temperature to 350˚ F; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples.
• Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan.
• Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes. (Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.)
• Spread the frosting on the cake. Decorate with the leaf cutouts.

APPLE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan and dust all sides with the crushed vanilla wafers; set aside. Sift the flour and baking powder together in a small bowl and set aside.
• Using a mixer fitted with the whisk attachment, whisk the eggs on high speed until pale and very thick, 8 to 10 minutes.
• Meanwhile, melt the butter in a medium saucepan and cook, scraping the sides and bottom of the pan to prevent burning, until the butter browns and smells nutty, 6 to 8 minutes.
• Add 3/4 cup of the granulated sugar to the eggs. Add one-third of the flour mixture, then half of the butter, another third of the flour, the remaining butter and the rest of flour, mixing between additions. Whisk until just barely combined. Using a spatula, gently fold the batter until the ingredients are combined. It is very important not to over-whisk or over-fold the batter or it will lose volume. Pour into the prepared pan.
• In a medium bowl, toss the apples, cinnamon, lemon zest and remaining 2 teaspoons granulated sugar and pour on top of the batter. Sprinkle on the chocolate chips and bake until the cake is golden brown and springs back to the touch, 40 to 50 minutes. Release the pan when cooled and sprinkle the cake with confectioners' sugar.

PIECAKEN

Steps:

• Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray.
• Mix the cake batters according to the box directions.
• Pour about 1 cup of the chocolate cake batter in one of the cake pans. Remove the custard pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
• Pour about 1 cup of the strawberry cake batter in a second cake pan. Remove the lemon pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
• Pour about 1 cup of the vanilla cake batter in a second cake pan. Remove the cherry pie from its metal tin, put it in the center of the cake pan and gently press it into the batter. Add more cake batter to completely cover the pie but do not fill to the top of the cake pan. Tap the cake pan on the counter to make sure the batter surrounds the pie.
• Bake the cakes until the centers are sturdy when the cakes are gently shaken and the cakes start to pull away from the edges of the pans, 40 to 50 minutes.
• Let the cakes cool in their pans for 30 minutes, then remove from pans and place the cakes on racks. Let cool completely, about 4 hours.
• Trim the tops of the cakes with a serrated knife so they are level, making sure not to cut it too far down and cut into the pie.
• Place the vanilla cake layer on a plate or cake stand. Place the strawberry layer on the vanilla cake layer and then place the chocolate cake layer on top of the strawberry layer.
• Frost the outside of the cake with the Vanilla American Buttercream.
• Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk as desired. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

CHOCOLATE-DOSED APPLE PIE

Steps:

• Preheat oven 400 degrees for 10 minutes. Add above ingredients as listed in layers (except butter).
• Add top crust, make 3 slices in crust for steam...put butter pats in vents. Wet fingers with water & wash top of crust.
• Add aluminum sheet slices or crust protector for the edges. I use heavy (old fashioned) glass pie plate...the better to see what the crust is doing underneath.
• Bake at 400 degrees for about 10-15 min. or until the bottom of crust is browned & not mushy. Lower heat to 350 degrees and cook about 25-30 minutes longer to steam insides.
• I have used butterscotch chips the same way, just lighten the sugar and honey.

CHOCOLATE APPLE-PIE CAKE

Steps:

• 1. FOR CAKE:
• 2. In a small bowl mix dry ingredients
• 3. In a cup, combine milk and vinegar
• 4. In a large bowl beat together applesauce, honey, egg whites ,oil, vanilla and milk mixture with electric mixer on low.
• 5. stir in flour mixture and mix well
• 6. coat an 8X8 baking pan with cooking spray, add the batter and bake in a preheated 350 degree oven for 35 to 40 minutes
• 7. Let cool 5 minutes before adding the topping
• 8. TOPPING: while the cake is baking, combine the apples and orange juice in a 2 quart saucepan.
• 9. Cover and cook over medium heat for 3 to 4 minutes, or until apples are tender
• 10. in a cup mix the water and cornstarch. pour into the hot apple mixture and cook about 1 minute, until thickened. set aside and cool until needed
• 11. when cake is ready, spread the topping over it. sprinkle with the crumbs and cinnamon
• 12. Broil about 2" from the heat for about 1 to 2 minutes. watch carefully so topping doesn't burn.
• 13. Calories : 162 4.5 grms fat no cholesterol 131 mg sodium