6 tablespoons butter
1 cup granulated sugar
1 cup unsweetened applesauce
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 eggs
4 (1 ounce) squares unsweetened baking chocolate, melted
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
Pinch salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
Sifted confectioners sugar

In a large bowl, beat together the butter and sugar with an electric mixer on high speed 1 to 2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla extract, and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda, baking powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in the chocolate chips and walnuts. Scrape the batter into a buttered 3 1/2-quart crockpot and smooth the top. Cover and cook on the HIGH heat setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat for a longer time.)

Remove the lid and let the cake stand in the crockpot until just barely warm. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, carefully lift out the cake in one piece. Sprinkle confectioners sugar over the top and cut into wedges to serve.

Yield: 10 servings

Per Serving: 409 Calories; 22g Fat (45.5% calories from fat); 7g Protein; 52g Carbohydrate; 4g Dietary Fiber; 75mg Cholesterol; 400mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates