TRUE LOVE CHOCOLATE CAKE

True Love Chocolate Cake image

"A college roommate gave me this amazing recipe and it's been my favorite ever since. To use it for other holidays, just replace the hearts with appropriately-colored hard candies-like peppermints at Christmas." Stephanie Basker - Caldwell, Idaho

Provided by Taste of Home

Time 1h10m

Yield 24 servings.

Number Of Ingredients 19

Ingredients

1/4 cup butter, softened
1-2/3 cups sugar
2 large 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 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 sweetened shredded coconut
1/2 cup candy hearts

Steps:

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 13x9-in. baking pan coated with cooking spray., Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 238 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.