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frozen reduced-fat whipped topping, thawed Topping: 3/4 cup flaked

recipe love HEART cake dessert CHOCOLATE candy Day coconut valentines



True Love Chocolate Cake Recipe


24 Servings / Prep: 35 min. Bake: 35 min. + cooling


Ingredients:


  • 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

Frosting:


  • 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

Topping:


  • 3/4 cup flaked coconut

  • 1/2 cup candy hearts

Directions:


  1. 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.

  2. 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.

  3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

  4. 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.

Nutrition Facts: 1 piece equals 238 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.