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Four Way Fudgey Chocolate Cake




Source of Recipe


*


Recipe Introduction


servings 12
points 2


List of Ingredients




1-1/4 cups all-purpose flour
1 cup sugar
1 cup nonfat milk
1/3 cup HERSHEY'®S Cocoa or HERSHEY'®S Dutch Processed Cocoa
1/3 cup unsweetened applesauce
1 tablespoon white vinegar
1 teaspoon baking soda
1/2 teaspoon vanilla extract
Toppings (optional): Frozen light non-dairy whipped topping, thawed, REESE'S® Peanut Butter Chips, sliced strawberries, chopped almonds, raspberries

Recipe



1. Heat oven to 350°F. Spray 9-inch square baking pan or 11×7×2-inch baking pan with vegetable cooking spray.

2. Stir together flour, sugar, milk, cocoa, applesauce, vinegar, baking soda and vanilla in large bowl; beat on low speed of mixer until blended. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Spoon whipped topping into pastry bag fitted with star tip; pipe stars in two lines to divide cake into four squares or rectangles. Using plain tip, pipe lattice design into one square; place peanut butter chips onto lattice. Place strawberries into another square. Sprinkle almonds into third square. Place raspberries into remaining square.

5. Serve immediately. Cover; refrigerate leftover cake. Store cake covered, without toppings, at room temperature.



Nutrients per Serving
(1 slice cake (1/12 of total recipe) without toppings)
Calories 129
Total Fat
Saturated Fat
Cholesterol
Carbohydrate 29 g
Fiber 1 g
Protein 2 g
Sodium 116 mg