Egg-Free Chocolate Caramel Cake

• 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 all-purpose flour
• 1/3 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 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

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
3. coated with cooking spray. Bake at 350u0b0 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4. 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.

water, sugar, canola oil, unsweetened applesauce, cider vinegar, vanilla, allpurpose, baking cocoa, baking soda, salt, sugar, caramel ice cream topping, butter, vanilla, milk

Taken from www.tasteofhome.com/recipes/egg-free-chocolate-caramel-cake/ (may not work)