1 cup (250 mL) margarine, softened
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) water
2 1/2 cups (625 mL) all-purpose flour
2 tablespoons (30 mL) cocoa powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground allspice
1 cup (250 mL) chopped walnuts
1/2 cup (125 mL) chocolate chips
2 cups (500 mL) cored, peeled, grated apple
1 tablespoon (15 mL) vanilla
In a large bowl, cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add water and stir to combine.
Sift together the flour, cocoa powder, baking soda, cinnamon and allspice; add to creamed mixture, and beat well. Fold in walnuts, chocolate chips, grated apple and vanilla. Mix well.
Pour into a greased and cocoa-dusted Bundt pan, and bake at 325°F (160°C) for 60 to 70 minutes, or until a toothpick inserted in centre comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with sifted icing sugar. Makes 10 to 12 servings.