Makeover Crumb-Topped Chocolate Cake Recipe
Makeover Crumb-Topped Chocolate Cake Recipe photo by Taste of Home
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Makeover Crumb-Topped Chocolate Cake Recipe

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This chocolate cake is very sweet, chocolaty, and definitely a special dessert. —Sharon Anderson, Lyons, Illinois
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 253 calories, 11g fat (6g saturated fat), 45mg cholesterol, 336mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 4g protein.


  1. 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.
  2. Combine the graham cracker crumbs, walnuts, chocolate chips and remaining butter. Break into small pieces; sprinkle evenly over batter.
  3. 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.
  4. Spread whipped topping between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers. Yield: 16 servings.
Originally published as Makeover Crumb-Topped Chocolate Cake in Light & Tasty February/March 2008, p11

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