Frosting (I opted for a thin layer of rich chocolate sugar-free frosting with no artificial colors, flavors of preservatives I found at Fresh & Easy.)
Instructions
Position an oven rack in the center of the oven and preheat the oven to 350F degrees.
Grease a 9-inch square pan and set it aside.
Place the cake mix, cocoa powder, instant coffee granules, buttermilk, oil, applesauce and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended, about 30 seconds.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until its really smooth, about 2 more minutes. (If you think you need to, stop and scrape down the sides of the bowl again.)
Pour the batter into the greased pan.
Bake on the center rack until the top springs back when lightly pressed with a finger and a toothpick inserted in the center comes out with just a few moist crumbs, 35 to 40 minutes.
Remove the pan from the oven and place it on a wire rack to cool completely, about 30 minutes.
Spread a thin layer of your favorite frosting onto the cooled cake.
Store the cake in the pan, covered with plastic wrap, at room temperature for up to 3 days. You can freeze the unfrosted cake, wrapped tightly in aluminum foil, for up to one month. Let the cake thaw on the counter completely before frosting it.
Recipe Notes
I baked my cake in a 9-inch stoneware pan and it was done in just 35 minutes. The type of pan you use may affect baking time.To make this cake dairy-free, use coconut milk instead of the buttermilk.Serving size: 1 piece with light frostingClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.10*SmartPoints (Green plan)10*SmartPoints (Blue plan)10*SmartPoints (Purple plan)8*PointsPlus (Old plan)