|4 cups||All-purpose flour|
|½ teaspoon||Baking soda|
|1 teaspoon||Ground ginger|
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 ½ 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 <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998
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