Recipe - Applesauce Stack Cake

Three fourths cup Shortening
1 cup Sugar
1 cup Molasses
3 Eggs
4 cup Allpurpose flour
One half teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground ginger
1 cup Milk
3 cup 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 9inch 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 One half 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 9inch stack cake.

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

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to BakeryShoppe Digest by Gail Shermeyer 4paws@netrax.net on Apr
13, 1998