- 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
- 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
- 3/4 cup flaked coconut
- 1/2 cup candy hearts
- 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.
Reviews for True Love Chocolate Cake
"I'd add a little red food coloring to the frosting."
"I just made this cake, its very dry. If you like moist cakes this is not for you. I baked it for 30 minutes five minutes less than they recommended. Would not make it again."
"Made this recipe, but cut it in half and made 12 cupcakes. I baked them for 25 minutes. Happy husband said " Very good.""
"I will bake less time as it got a bit dry...and my husband still loved it. He doesn't like coconut so I covered with toasted pecans & stuck candy corn in for Fall. I cut the 13x9 in half & made 2 layers with some of the frosting in the middle. Will be making it again soon for more people!"