Egg-Free Chocolate Caramel Cake

Name: Egg-Free Chocolate Caramel Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 servings.
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

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

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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in 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.