| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes &, Frostings | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Shortening |
| 1 | c | Sugar |
| 1 | c | Molasses |
| 3 | Eggs | |
| 4 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Ground ginger |
| 1 | c | Milk |
| 3 | c | Applesauce |
| Ground cinnamon |
INSTRUCTIONS
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°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 1/2 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 9-inch 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, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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