Egg-Free Chocolate Caramel Cake Recipe

Egg-Free Chocolate Caramel Cake Recipe photo by Taste of Home

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Chocolaty cake only gets better when topped with caramel frosting. Kids and adults alike will devour this and never miss the eggs.—Healthy Cooking Test Kitchen

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Egg-Free Chocolate Caramel Cake Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 20 Servings

25 30 55

Ingredients

2 cups water
1-1/2 cups sugar
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 teaspoons cider vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
2-2/3 cups confectioners' sugar
1/3 cup caramel ice cream topping
3 tablespoons butter, softened
1-1/2 teaspoons vanilla extract
3 to 6 tablespoons fat-free milk

Directions

In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator. Yield: 20 servings.

Nutritional Facts 1 piece equals 259 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 277 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Egg-Free Chocolate Caramel Cake in Healthy Cooking August/September 2008, p57