True Love Chocolate Cake

• 1/4 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 2-1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/4 cups water
• 1 cup (6 ounces) semisweet chocolate chips
• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 3/4 cup sweetened shredded coconut
• 1/2 cup candy hearts

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
2. Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a
3. coated with cooking spray.
4. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
5. 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.

butter, sugar, eggs, unsweetened applesauce, flour, baking cocoa, baking powder, salt, baking soda, water, chocolate chips, cream cheese, sugar, vanilla, frozen reducedfat whipped topping, coconut, hearts

Taken from www.tasteofhome.com/recipes/true-love-chocolate-cake/ (may not work)