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.)
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.
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.Weight Watchers PointsPlus: *8Weight Watchers Freestyle SmartPoints: *10