Applesauce Cake With Penuche Frosting

But the animal sacrifices weren’t that substitute. No person was ever delivered from divine judgment by the death of any animal. The repeated sacrifice of animals was simply a continual symbol of the fact that God does deliver by the death of an innocent substitute, but no animal was ever satisfactory to God and so the sacrifices went on and on and on and on by the millions. And the people waited for a sacrifice that would be satisfactory to God, to which all those unsatisfactory sacrifices pointed. That day came on that Friday when God chose His lamb and offered Him as a sacrifice, a substitute for sinners, and poured out His wrath on that innocent substitute.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		October 199	1	Servings

INGREDIENTS

1		Stick unsalted butter
		softened 1/2 cup
1/2	c	Granulated sugar
1/2	c	Firmly packed light brown
		sugar
1 3/4	c	Pink applesauce or bottled
		applesauce
3	lb	McIntosh apples, about 8
		cored and
		quartered
1/2	c	Fresh lemon juice
1/2	c	Sugar
1		Egg
2	c	All-purpose flour
2	t	Baking soda
1	t	Cinnamon
1/2	t	Freshly grated nutmeg
1/4	t	Ground cloves
1	t	Vanilla
1/4	c	Old-fashioned rolled oats
3/4	c	Raisins, chopped and tossed
		in all-purpose
		flour to coat them
3	c	Firmly packed light brown
		sugar
1 1/2		Sticks unsalted butter, 3/4
		cup
3/4	c	Milk

INSTRUCTIONS

Make the cake:  In a large bowl with an electric mixer cream the
butter, add the  sugars, a little at a time, and beat the mixture until
it is light  and fluffy. Beat in the applesauce and the egg. Into the
butter  mixture sift together the flour, the baking soda, the cinnamon,
the  nutmeg, and the cloves, stir the mixture until it is combined, and
add the vanilla, the oats, and the coated raisins. Stir the batter
until it is combined well, divide it between 2 well-buttered 8-inch
round cake pans, and bake the cake layers in the middle of a  preheated
350F. oven for 25 to 30 minutes, or until a tester comes  out clean.
Turn the layers out onto racks and let them cool  completely.  Make the
frosting:  In a heavy saucepan combine the brown sugar, the butter, the
milk,  and a pinch of salt, bring the mixture to a boil over moderate
heat,  stirring until the sugar is dissolved, and cook it, undisturbed,
until it registers 234F. on a candy thermometer. Let the mixture cool
to room temperature and whisk it until it is thickened, lightened in
color, and beginning to lose its sheen.  Working quickly, before the
frosting begins to harden and crystallize,  frost the top of 1 of the
cake layers, top it with the other layer,  and frost the top and side
of the cake. (If the frosting becomes too  hard to spread, reheat it
over low heat, stirring, until it is of  spreading consistency and let
it cool.)  Make pink applesauce:  In a large heavy saucepan combine the
apples, 1/2 cup water, the lemon  juice, and the sugar, bring the
liquid to a boil, and simmer the  mixture, stirring occasionally, for
25 minutes, or until the apples  are very tender. Force the mixture
through a food mill fitted with  the fine disk into a bowl. Serve the
applesauce warm or chilled.  Makes about 4 cups.  Gourmet October 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4681 Calories From Fat: 1746 Total Fat: 198.8g Cholesterol: 688.7mg Sodium: 2715.9mg Potassium: 1137.9mg Carbohydrates: 654.6g Fiber: 17.3g Sugar: 218.9g Protein: 73g