| 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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