Applesauce Stack Cake

Title:
Applesauce Stack Cake

Yield:
1 Servings

Categories:
Cakes,
Frostings




Ingredients:





   3/4 c  Shortening


     1 c  Sugar


     1 c  Molasses


     3    Eggs


     4 c  All-purpose flour


   1/2 ts Baking soda


     1 ts Salt


     1 ts Ground ginger


     1 c  Milk


     3 c  Applesauce


          Ground cinnamon






 Cream shortening; gradually add sugar and molasses, beating until smooth.


 Add eggs, one at a time, beating well after each addition.


 


 Combine flour, soda, salt, and ginger; add to creamed mixture alternately


 with milk, beginning and ending with flour mixture. Mix after each


 addition.


 


 Pour batter evenly into 6 greased and floured 9-inch round cakepans. Bake


 at 375?F for 18 to 20 minutes or until a wooden pick inserted in center


 comes out clean. Remove layers from pans, and let cool completely on wire


 racks.


 


 Spread about 1/2 cup applesauce between each layer, and stack layers. Spoon


 remaining applesauce on top of cake. Sprinkle top of cake with cinnamon.


 Let stand at least 8 hours before serving. Store in refrigerator.


 


 Yield: one 9-inch stack cake.


 


 Note: Flavor of stack cake is enhanced when stored for up to 3 days.


 


 Busted by Gail Shermeyer 


 


 Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5


 


 Posted to Bakery-Shoppe Digest by Gail Shermeyer 
on Apr


 13, 1998