Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 1-2/3 cups sugar

  3. 2 eggs

  4. 1/2 cup unsweetened applesauce

  5. 2-1/4 cups all-purpose flour

  6. 2/3 cup baking cocoa

  7. 1-1/4 teaspoons baking powder

  8. 1 teaspoon salt

  9. 1/4 teaspoon baking soda

  10. 1-1/4 cups water

  11. 1 cup (6 ounces) semisweet chocolate chips FROSTING:

  12. 1 package (8 ounces) reduced-fat cream cheese

  13. 1/3 cup confectioners' sugar

  14. 1 teaspoon vanilla extract

  15. 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed TOPPING:

  16. 3/4 cup flaked coconut

  17. 1/2 cup candy hearts

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce. Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. Yield: 24 servings.


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