Grandma Lendry gave me a wonderful recipe that wasn’t too difficult and tasted fabulous.
It is also a light recipe!
Applesauce replaces oil in this recipe to keep the fat content low.
The original recipe is from Cooking Light.
For the cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp. each baking soda and table salt
1 1/4 cups hot water
1/3 cup unsweetened applesauce
1 Tablespoon distilled white vinegar
2 teaspoons each instant espresso powder and vanilla extract
Preheat the oven to 350 degrees with the rack in the center. Coat two 8 inch round cake pans with nonstick spray; line bottoms with parchment paper.
For the cake, whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Combine water, applesauce, vinegar, espresso powder, and vanilla in a large measuring cup. Pour over dry ingredients and whisk just until combined.
Divide batter between pans; bake until center springs back when touched 18-20 minutes.
Cool cakes 10 minutes then transfer to a rack and cool completely.
For the frosting:
1 1/4 cups heavy cream, divided
4 ounces white bar chocolate, finely chopped
2 Tablespoons powdered sugar
8 ounces strawberries, halved
Heat the 2 Tbsp. cream and white chocolate in a double boiler until melted.
Transfer chocolate to a medium bowl.
Beat chocolate with a hand mixer on medium speed until cooled.
Gradually beat in remaining cream on medium speed.
Increase speed to high, add powdered sugar and beat to firm peaks.
Spread half the frosting over one cake layer and cover to the edges of cake with strawberries.
Top with the remaining cake layer and swirl remaining frosting on top.
I will make this cake again…It was simple enough and a great crowd pleaser!