True Love Chocolate Cake

Name: True Love Chocolate Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: Global
Ingredients: 158 milliliters baking cocoa; 1 teaspoons baking powder; 0 teaspoons baking soda; 59 milliliters butter, softened; 118 milliliters candy hearts; 177 milliliters flaked coconut; 79 milliliters confectioners sugar; 2 eggs; 532 milliliters all-purpose flour; 227 grams package reduced-fat cream cheese; 1 teaspoon salt; 170 grams cup semisweet chocolate chips; 394 milliliters sugar; 118 milliliters unsweetened applesauce; 1 teaspoon vanilla extract; 296 milliliters water; 227 grams carton frozen reduced-fat whipped topping, thawed

The recipe True Love Chocolate Cake can be made in around 1 hour and 10 minutes. This recipe serves 24. This dessert has 251 calories, 4g of protein, and 10g of fat per serving. A mixture of sugar, salt, baking soda, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, take a look at these similar recipes: True Love Truffles, Double-the-love chocolate cake, and Chocolate Molton Love Cake.

Instructions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in applesauce.

Ingredients you will need

Applesauce

Egg

Combine the flour, cocoa, baking powder, salt and baking soda.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Add to the butter mixture alternately with water, beating well after each addition. Fold in chips.

Ingredients you will need

Butter

French Fries

Water

Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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Toothpicks

Wire Rack

Oven

For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

Ingredients you will need

Powdered Sugar

Whipped Topping

Cream Cheese

Frosting

Coconut

Vanilla

Candy

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

158milliliters

baking cocoa 1teaspoons

baking powder 0teaspoons

baking soda 59milliliters

butter, softened 118milliliters

candy hearts 177milliliters

flaked coconut 79milliliters

confectioners' sugar 2

eggs 532milliliters

all-purpose flour 227grams

package reduced-fat cream cheese 1teaspoon

salt 170grams

cup semisweet chocolate chips 394milliliters

sugar 118milliliters

unsweetened applesauce 1teaspoon

vanilla extract 296milliliters

water 227grams

carton frozen reduced-fat whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "