The food I tend to cook is definitely on the healthy side. I love vegetables, avoid processed foods, don’t eat any meat, use only whole grain bread and pasta, avoid recipes with cream. My own personal definition of healthy definitely excludes all things labeled “low-fat”, “low-calorie”, and “reduced-sugar.” If you could somehow trick me into drinking a diet coke, you’d be treated to all sorts of strange facial contortions if not a big soda shower as I rid my mouth of the offensive liquid.
Does that philosophy seem strange given the abundance of decadent treats on this blog? I hope not. I’d trade a small piece of Triple Chocolate Mousse Cake for plate full of sugar free cookies any day. So it’s no surprise that I haven’t really baked with Splenda, and most of my recipes don’t call for applesauce or yogurt to replace the butter.
This recipe, however, is a little different. There’s applesauce and yogurt, and whole wheat flour (still no Splenda or anything else of that ilk). And lots of berries. But I promise, it won’t taste “healthy.” Sure, it’s not as decadent as this Chocolate Cake with Brown Butter & Frangelico Frosting, but it’s perfect as a humble mid-week 9x13 pan cake that you sneak a square of for your daily sweet tooth fix. Or you can even dress it up a little in a 9” round cake pan and serve it at your next dinner party. I've served it to lots of college students with fancier and more outrageous desserts at dessert parties, and it holds its own.
There are a lot of bowls to clean with this recipe, but it's very easy - you don't even need a mixer!
Also, I'm not quite sure where the recipe originally came from, my mom has been making it for a few years now.
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