2 1/2 C. sifted flour
1/2 C. soft butter
1 3/4 C. sugar
1/2 C. sour milk (add 1tsp lemon juice or vinegar and let set a few min. to sour)
2 C. finely chopped fiddleheads
1/3 C. chocolate chips
1 t. baking soda
2 t. vanilla
1/2 C. applesauce
1/4 C. chopped nuts
4 T. unsweetened cocoa
Mix flour, baking soda and cocoa, set aside. In large bowl place butter, eggs, applesauce, vanilla, sugar and milk. Beat until well blended. Gradually beat in dry ingredients. Stir in fiddleheads and nuts. Fill greased individual cake pans 2/3 full. Bake at 350 degrees for 20 minutes. Cool on wire rack before glazing. You can glaze with 1 C. peanut butter blended with 1/2 C. powdered sugar and enough milk to thin to the consistancy you want. Drizzle over cakes.
Recipe submitted by: Kathierine Smith
Katie's Award-Winning Chocolate Fiddlehead Cakes
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