Chocolate Cake

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.