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Makeover Crumb-Topped Chocolate Cake

This chocolate cake is very sweet, chocolaty, and definitely a special dessert. —Sharon Anderson, Lyons, Illinois

16 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

1/4 cup plus 5 tablespoons butter, softened, divided
1 cup sugar
2 eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cake flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cups buttermilk
1/2 cup graham cracker crumbs
1/3 cup chopped walnuts
1/3 cup semisweet chocolate chips
2 cups reduced-fat whipped topping

Directions

In a large bowl, beat 1/4 cup butter and sugar until crumbly, about 2
minutes. Add eggs, one at a time, beating well after each addition.
Beat in applesauce and vanilla. Combine the flours, cocoa, baking
soda and salt; add to butter mixture alternately with buttermilk,
beating well after each addition. Transfer to two 9-in. round baking
pans coated with cooking spray.

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Makeover Crumb-Topped Chocolate Cake (continued)

Directions (continued)

Combine the graham cracker crumbs, walnuts, chocolate chips and
remaining butter. Break into small pieces; sprinkle evenly over
batter.
Bake at 375° for 18-22 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
Spread whipped topping between layers and over sides of cake, leaving
the crumb top exposed. Refrigerate leftovers. Yield: 16 servings.

Nutrition Facts: 1 slice equals 253 calories, 11 g fat (6 g saturated fat), 45 mg cholesterol, 336 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.