Everybody love a goog piece of Chocolate Cake. The chocolate cake checklists gives you a guideline to bake a basic chocolate cake and a few variations.

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 frosting. Note: 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 pans. Note: 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 frosting. Note: 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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