| Print Applesauce Stack Cake Recipe |  |
Applesauce Stack Cake
Ingredients:
| 1 Cup Sugar |
| 3 Eggs at room temperature |
| 4 Cups All-Purpose Flour |
| 1 Cup Molasses |
| 1 Teaspoon Salt to taste |
| 1/2 Teaspoon Baking Soda |
| 1 Cup Milk |
| 3/4 Cup Shortening |
| 3 Cups Applesauce |
| 1 Teaspoon Ground Ginger |
Directions:
1. Cream shortening; gradually add sugar and molasses, beating until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.
4. Pour batter evenly into 6 greased and floured 9-inch round cakepans.
5. Bake at 375 F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
6. Remove layers from pans, and let cool completely on wire racks.
7. Spread about 1/2 cup applesauce between each layer, and stack layers. Spoon remaining applesauce on top of cake. Sprinkle top of cake with cinnamon.
8. Let stand at least 8 hours before serving. Store in refrigerator.
9. Yield: one 9-inch stack cake. Note: Flavor of stack cake is enhanced when stored for up to 3 days.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.
4. Pour batter evenly into 6 greased and floured 9-inch round cakepans.
5. Bake at 375 F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
6. Remove layers from pans, and let cool completely on wire racks.
7. Spread about 1/2 cup applesauce between each layer, and stack layers. Spoon remaining applesauce on top of cake. Sprinkle top of cake with cinnamon.
8. Let stand at least 8 hours before serving. Store in refrigerator.
9. Yield: one 9-inch stack cake. Note: Flavor of stack cake is enhanced when stored for up to 3 days.