Stack Cake
Yield
1 cakePrep
20 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
|
|
| 3 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | x |
applesauce
|
*
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
|
|
| 3 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1 | x |
applesauce
|
*
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
nuts
chopped |
*
|
Directions
Cream together butter and sugar until light.
Stir in molasses; add eggs, one at a time, beating after each.
Stir together flour, soda, and salt; add to creamed mixture alternately with milk, beating after each addition.
Grease and floured three 8x1½-inch round baking pans.
Pour 1⅓ cups batter into each pan.
Bake at 375℉ (190℃). until done, about 15 minutes.
Cool 5 minutes; remove from pans and cool on rack.
Wash pans; grease and flour.
Repeat with remaining batter. Spread applesauce between layers.
Spread whipped cream atop; sprinkle with nuts.
