True Love Chocolate Cake

Has there ever been a cake more perfectly named? I doubt it! This is the dessert we had for our Valentine's Day dinner.... Oh. my. gosh. it was good.

This cake is my go-to chocolate cake from now on. Better than the mixes! It's not just for Valentine's Day, either. Replace the hearts with any other colored hard candy or sprinkles to match the occasion or holiday.

You know, I miss chocolate cake. A regular piece of cake with frosting is a whopping 13 points -- this one is FIVE -- with the frosting, peeps! Woo-hoo!

It was rich and dense and chocolaty. Mr. H and I kept looking at each other and saying... 'Five points? Are you sure?'  Yep, I'm sure. I had the nutritional info right there.  Chocolate + cake + low-cal = hurry and cut me a piece! LOL

 

True Love Chocolate Cake
(5 points per piece)
.

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  teaspoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1  1/4 cups water

1 cup (6 oz) semisweet chocolate chips (we used milk chocolate chips)

 

Frosting:

1 package (8 oz.) reduced fat cream cheese

1/3 cup confectioners' sugar

1 teaspoon vanilla extract

1 carton (8 oz.) frozen reduced fat whipped topping, thawed
.

Topping:

3/4 cup flaked coconut

1/2 cup candy hearts

 

1.  In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at  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 9 X 13 baking pan coated with cooking spray.

3.  Bake at 350° F for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

4.  For frosting:  in a mixing 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

 

Healthy Cooking magazine, February/March 2009, p. 44