Publisher Photo
Publisher Photo
Applesauce makes this cake moist and sweet. A dusting of confectioners' sugar over the top is all that's needed.—Celeste Clarke, Wilmot, New Hampshire
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup egg substitute (equivalent to 2 eggs)
  • 1 cup fat-free milk
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Confectioners' sugar, optional

Directions

In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin).
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired. Yield: 20 servings.
Originally published as Light Chocolate Cake in Country Woman May/June 1996, p36

Nutritional Facts

1 piece: 139 calories, 1g fat (0 saturated fat), 0 cholesterol, 174mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup egg substitute (equivalent to 2 eggs)
  • 1 cup fat-free milk
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Confectioners' sugar, optional
  1. In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin).
  2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired. Yield: 20 servings.
Originally published as Light Chocolate Cake in Country Woman May/June 1996, p36

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