Egg-Free Chocolate Caramel Cake

Sara Ernstmeyer

Prep:25min. Bake:30 min. + cooling Yield: 20 servings

2 c. water
1-1/2 c. sugar
1/3 c. canola oil
1/3 c. unsweetened applesauce
2 tsp. cider vinegar
2 tsp. vanilla extract

3 c. flour
1/3 c. baking cocoa
2 tsp. baking soda
1 tsp. salt

FROSTING:

2-2/3 c. confectioners’ sugar
1/3 c. caramel ice cream topping (sugar-free works well)
3 T. butter, softened
1-1/2 tsp. vanilla extract
3-6 T. fat-free milk

1.In a large mixing bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.

2.Pour into a 13”x9”x2” baking pan coated with cooking spray. Bake @ 350 for 28-32 min. or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

3.For frosting, in a small mixing bowl, combine the frosting ingredients to achieve a spreading consistency. Frost cake – store in the refrigerator.

(1 piece = 259 calories, 6g fat (1 sat. fat), 5mg cholesterol, 277 mg sodium, 50g carb. 1g fiber, 2g protein.)