Makeover Crumb-Topped Chocolate Cake Recipe

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

Makeover Crumb-Topped Chocolate Cake Recipe

Be the first to add a review
Publisher Photo
This chocolate cake is very sweet, chocolaty, and definitely a special dessert. —Sharon Anderson, Lyons, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 mixing 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.
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.
Originally published as Makeover Crumb-Topped Chocolate Cake in Light & Tasty February/March 2008, p11

Nutritional Facts

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

  • 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
  1. In a large mixing 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Crumb-Topped Chocolate Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review