Applesauce stack cake

Yield: 1 Servings

Measure Ingredient
¾ cup Shortening
1 cup Sugar
1 cup Molasses
3 \N Eggs
4 cups All-purpose flour
½ teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground ginger
1 cup Milk
3 cups Applesauce
\N \N 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 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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