Applesauce Stack Cake
Yield
1 cakePrep
20 minCook
20 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
|
|
| 3 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | cup |
milk
|
|
| 3 | cups |
applesauce
|
|
| 1 | x |
cinnamon
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
|
|
| 3 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
ginger
ground |
|
| 237 | ml |
milk
|
|
| 7.1E+2 | ml |
applesauce
|
|
| 1 | x |
cinnamon
ground |
*
|
Directions
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℉ (190℃) 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.
