Ingredients
2 cups water1-1/2 cups sugar1/3 cup canola oil1/3 cup unsweetened applesauce2 teaspoons cider vinegar2 teaspoons vanilla extract3 cups all-purpose flour1/3 cup baking cocoa2 teaspoons baking soda1 teaspoon saltFROSTING:2-2/3 cups confectioners’ sugar1/3 cup caramel ice cream topping3 tablespoons butter, softened1-1/2 teaspoons vanilla extract3 to 6 tablespoons fat-free milk
Preparation
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.
Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
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.
