Double Chocolate Cake

20 Servings (1- 2 1/2 inch square)
135 Calories
4.5 grams Fat
21 grams Carbs
1 gram Fiber
3 grams Protein


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
pinch salt
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 whole eggs
1/2 cup Splenda sugar blend
1/4 cup light brown sugar
1 cup low-fat buttermilk
2 teaspoons vanilla
1/3 cup mini chocolate chips
1/4 cup sugar-free chocolate syrup

Preheat the oven to 350. Coat a 9x13 inch pan with cooking spray. Dust very lightly with a bit of flour. Combine the flour, cocoa powder, baking soda, and pinch of salt in a large bowl. Set aside. In another bowl, beat together the oil and applesauce on medium with an electric mixer. Add the eggs, one at a time, and beat well. Add in half the Splenda and brown sugar alternately with half of the buttermilk. Repeat until all the buttermilk is used. Add in the vanilla and beat for 30 seconds. Fold in the chocolate chips by hand. Pour the batter into the prepared pan, and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes. Cut into squares and place on individual plates. Drizzle with some chocolate syrup, and serve the cake warm or at room temperature.