Is it too early to start thinking about Valentine's day? Never! :)
Ingredients:
1/4 cup butter, softened
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups water
1 cup (6 ounces) semisweet chocolate chips
•FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
•TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts
Directions:
•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.
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups water
1 cup (6 ounces) semisweet chocolate chips
•FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
•TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts
Directions:
•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.
~~yummy recipe and photo from: Healthy Cooking February/March 2009~~
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