Cake Ingredients
1-1/2 Cups Sugar
1-3/4 Cups All-Purpose Flour
3/4 Cup Baking Cocoa
1-1/2 TSP Baking Powder
1-1/2 TSP Baking Soda
1 TSP Salt
1 Egg, 2 Egg Whites
1 Cup Lowfat Milk (or 1 Cup lowfat chocolate milk for extra chocolatey flavor!)
1/2 Cup Unsweetened Applesauce
2 TSP Vanilla Extract
1 Cup Boiling Water
4-5 squares Dark Chocolate (optional)
Frosting Ingredients
150g Dark Chocolate
1/4 Cup Greek Yogurt or Sour Cream
2 TBSP Hot Water
2 TBSP Milk
Directions
Preheat Oven to 350°F (176°C)
Grease or Line Baking Pans (see baking variations below).
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, applesauce and vanilla extract.
Beat with a mixer on medium speed for 2 minutes.
Stir in Boiling water; batter will be thin.
Add optional melted dark chocolate.
Baking Variation 1: 1-Pan Cake
Grease and flour (or spray with PAM) one 13x9 baking pan.
Pour prepared batter into pan.
Bake 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool completely, and frost with frosting.
Baking Variation 2: 2-Pan Layer Cake
Grease and flour (or spray with PAM) two 9-inch round baking pans.
Pour prepared batter into pans.
Bake 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool about 10 minutes; transfer cakes from pans onto metal cooling rack.
Let stand until completely cool.
Frost both cakes with frostingNote: When frosting 2 cakes, you may need to double the frosting ;recipe.
Baking Variation 3: 3-Pan Layer Cake
Grease and flour (or spray with PAM) three 8-inch round baking pans.
Pour prepared batter into pansNote: You may need to bake ;separately ;if your oven can't ;accommodate ;all 3 cakes.
Bake 30-35 minutes or until toothpick inserted in the center comes out clean.
Cool about 10 minutes; transfer cakes from pans onto metal cooling rack.
Let stand until completely cool.
Frost all cakes with frostingNote: When frosting 3 cakes, you may need to double or triple the frosting ;recipe.
Baking Variation 4: Bundt Cake
Grease and flour (or spray with PAM) a 12-cup Bundt pan or 2 smaller Bundt pans
Pour batter into prepared pan(s).
Bake 50-55 minutes, or until inserted toothpick comes out clean.
Cool 15 minutes; transfer from pan to wire rack.
Cool completely and frost.
Baking Variation 5: Cupcakes
Line 12-cup muffin tray with paper baking cups.
Fill cups 2/3 - 3/4 full of batter.
Bake 22-25 minutes, or until toothpick inserted into center of cupcakes comes out clean.
Cool completely, remove from baking tray and frost.

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If you're a chocolate lover, you'll love our easy Chocolate Cake Checklist! Best of all, our chocolate cake has some healthier substitutions so it's big on taste but not on fat. Make a layer cake, cupcakes or a single-pan cake. Whatever style you bake it, our Chocolate Cake Checklist will surely please the whole family!

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Chocolate Cake

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