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Makeover Crumb-Topped Chocolate Cake

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


  • 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


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

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