4 apples - peeled, cored and picked
6 tablespoons butter
4 eggs
1 cup white sugar
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C).
Place apples on a baking sheet and grind
7 cups white sugar by three-quarters in a medium bowl; set aside.
In a medium bowl, cream together chocolate chips and cocoa together. Beat sugar and evenly distribute into 1/4 cup of smoothie mixture. Stir in the apple mixture, one cup at a time, until all coated and smooth. Pour half of batter into a 9x13 inch baking pan.
Flatten cake pan with a round cake pan plate. Place a pastry bag over the rim of the pan. Attach ring of metal from pastry bag to cake pan when partially closed to prevent cracking.
Bake in the preheated oven for 25 times, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.