2 1/2 c. sifted flour
1/2 tsp. baking soda
6 squares (6 oz.) semi sweet chocolate from 8 oz. pkg.
1 c. canned chocolate syrup
1 tsp. vanilla
1/2 tsp. almond extract
1 c. butter
2 c. sugar
1 1/2 c. canned applesauce
1 c. chopped walnuts

Grease and flour the bottom of a 10" angel food cake pan with a removable bottom. If pan is in one piece, line bottom with wax paper and grease paper. On wax paper sift together flour and baking soda.

In a small saucepan, on very low heat, melt chocolate, stir in chocolate syrup, vanilla and almond extract. Set aside to cool.

In large mixing bowl, cream butter and sugar thoroughly. Beat in eggs, one at a time. Stir in cooled chocolate mixture. Stir in flour mixture in 4 additions, alternately with applesauce. Begin and end with flour. Turn into prepared pan. Bake in preheated oven, 325 degrees, for 1 hour and 35 minutes. Test with cake tester (must come out clean). Take out on wire rack to cool 15 minutes. Turn out and cool completely.