Bitsy's Kitchen
Two-Layer Applesauce Cake
2 cups sugar
1 cup vegetable oil
3 cups unsweetened applesauce
3-1/2 cups all purpose flour or 4 cups Softasilk cake flour
2 Tbsp. baking cocoa
4 tsp. baking soda
2 tsp. ground cinnamon
1-1/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup raisins*
1/2 cup chopped walnuts
Creamy Butterscotch Frosting (below)
Heat oven to 400° F. Grease and flour two square pans, 9x9x2-in. Beat sugar and oil in a large bowl with electric mixer on medium speed; beat in applesauce. Mix flour, cocoa, baking soda, cinnamon, salt, nutmeg and cloves. Gradually beat in flour mixture until batter is smooth. Stir in raisins and walnuts. Pour into pans. Bake 15 minutes. Reduce oven temperature to 375° F. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely. Prepare Creamy Butterscotch Frosting. Fill layers and frost top and sides of cake with frosting.
* can substitute currants or dried cranberries
Creamy Butterscotch Frosting:
1/2 cup butter or margarine
1 cup packed dark brown sugar
1/4 tsp. salt
1/4 cup milk
2 cups powdered sugar
Heat butter, brown sugar and salt to boiling in 2-quart saucepan over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; stir in milk. Heat to boiling over medium heat. Remove from heat; cool to room temperature. Beat in powdered sugar until smooth and spreadable. If frosting is too stiff, stir in additional milk, 1 tsp. at a time.
Makes: 16 servings
1 Serving: Calories: 555 (calories from fat: 200) Fat: 22 g ( saturated 6 g) Cholesterol: 15 mg Sodium: 470 mg Carbohydrate: 87g Dietary Fiber: 2 g Protein: 4 g