Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1-1/2 cups sugar

  3. 2 eggs

  4. 1/2 cup unsweetened applesauce

  5. 1 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 3 tablespoons baking cocoa

  8. 1 teaspoon baking soda

  9. 1 cup buttermilk CREAMY LAYER:

  10. 1/3 cup butter, softened

  11. 1/3 cup reduced-fat butter, softened

  12. 2 cups confectioners' sugar

  13. 3 tablespoons fat-free milk

  14. 1 teaspoon vanilla extract FROSTING:

  15. 1 cup sugar

  16. 1/3 cup butter, cubed

  17. 1/3 cup fat-free milk

  18. 1/4 cup baking cocoa

  19. 3/4 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce and vanilla until well blended. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. For creamy layer, in a small bowl, beat the butters, confectioners' sugar, milk, and vanilla until fluffy, about 4 minutes. Spread over top of cake. For frosting, in a small heavy saucepan, combine the sugar, butter, milk and cocoa. Bring to a boil over medium heat, stirring frequently; cook and stir 2 minutes longer. Remove from the heat; stir in chocolate chips until melted. With a hand mixer, beat frosting for 2-4 minutes or until thickened. Gently spread over the top. Store in the refrigerator. Yield: 40 bars.


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