Four Way Fudgy Chocolate Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1 cup nonfat milk
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch-Processed Cocoa
• 1/3 cup unsweetened applesauce
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Optional toppings: thawed frozen light non-dairy whipped topping, REESE’S Peanut Butter Chips, sliced strawberries, chopped almonds, raspberries

Instructions

1. Heat oven to 350°F (175°C). Spray a 9-inch square or 11 × 7 × 2-inch baking pan with vegetable cooking spray.
2. Stir together flour, sugar, milk, cocoa, applesauce, vinegar, baking soda, and vanilla in a large bowl. Beat on low speed of mixer until blended. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
4. Spoon whipped topping into a pastry bag fitted with a star tip; pipe stars in two lines to divide cake into four squares or rectangles. Using a plain tip, pipe a lattice design into one square; place peanut butter chips on the lattice. Place strawberries in another square, sprinkle almonds into a third square, and place raspberries in the remaining square.
5. Serve immediately. Cover and refrigerate leftover cake. Store ungarnished cake, covered, at room temperature.