Egg-Free Chocolate Caramel Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Chocolaty cake only gets better when topped with caramel frosting. Kids and adults alike will devour this and never miss the eggs.Healthy Cooking Test Kitchen Ingredients:
2 cups water |
1-1/2 cups sugar |
1/3 cup canola oil |
1/3 cup unsweetened applesauce |
2 teaspoons cider vinegar |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon salt |
frosting: |
2-2/3 cups confectioners' sugar |
1/3 cup caramel ice cream topping |
3 tablespoons butter, softened |
1-1/2 teaspoons vanilla extract |
3 to 6 tablespoons fat-free milk |
Directions:
1. In a large 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-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator. Yield: 20 servings.
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