INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Spray 9 inch round cake pan with nonstick
cooking spray.  TO PERPARE CAKE, in medium bowl, combine flour, baking
powder, salt  and baking soda. In large bowl, beat 1-1/2 cups sugar and
margarine  with electric mixer at medium speed until blended. Whisk in
apple  sauce, milk, 4 egg whites and vanilla. Add flour mixture to
apple  sauce mixture; stir until well blended. Pour batter into
prepared  pan. Bake 35 to 40 minutes or until toothpick inserted in
center  comes out clean. Cool completely on wire rack. Split cake
horizontally in half to make 2 layers.  TO PREPARE PEPPERMINT FROSTING,
in top of double boiler, whisk  together 1-1/2 cups sugar, water, 2 egg
whites and cream of tartar.  Cook, whisking occasionally, over
simmering water 4 minutes or until  mixture is hot and sugar is
dissolved. Remove from heat; stir in  peppermint extract. Beat with
electric mixer at high speed 3 minutes  or until mixture forms stiff
peaks.  Place one cake layer on serving plate. Spread with layer of
Peppermint  Frosting. Top with second cake layer. Frost top and side
with  remaining Peppermint Frosting. Sprinkle top and side of cake with
crushed candies. Cut into 12 slices. Refrigerate leftovers.  Notes:
Pantry: Mott's Natural Apple Sauce. (PER SERVING: 300  calories, 2.0
grams of fat, 6% calories from fat, 320 mg of sodium, 0  mg of
cholesterol)  >Hanneman/Buster 1998-Apr  Recipe by: Motts Applesauce
www.motts.com  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 225
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: <1mg
Sodium: 383mg
Potassium: 90.3mg
Carbohydrates: 47.1g
Fiber: <1g
Sugar: 26.7g
Protein: 4.3g