Preparation time: 30 minutes. Baking time: 50 minutes. Oven temperature: 350 degrees. Serves: 12. (One 13 x 9 inch cake.)

3 eggs
2 c. granulated sugar
1 1/2 c. oil
2 tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
3 c. sifted all-purpose flour
3 c. diced tart apples
Mocah Frosting, recipe follows

1. Beat eggs in large bowl of electric mixer on medium speed. Add sugar. Beat well. Gradually beat in oil, beating until well mixed.

2. Blend in cocoa, salt, soda and vanilla.

3. Add flour. Continue beating until ingredients are combined. Fold in apples.

4. Turn into greased 13 x 9 x 2 inch pan.

5. Bake at 350 degrees for 50 minutes or until cake pulls away from sides of pan and tester inserted near center comes out clean.

6. Cool on rack.

7. Spread frosting evenly over cake. Sprinkle with nuts, if desired.

8. Cut into squares to serve.

TIPS: Use unsweetened cocoa. This cake freezes well.

MOCHA FROSTING:

Dissolve 1 tablespoon instant espresso coffee in 3 tablespoons boiling water.

tir in:

4 tbsp. soft butter
3 tbsp. cocoa

dd:

3 c. powdered sugar
1 tsp. vanilla

Spread over cooled cake. Top with 1 cup toasted, chopped pecans.