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Stacked Applesauce Cake Recipe

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This recipe for Stacked Applesauce Cake, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


3 cups all purpose flour
3 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. cloves
3/4 cup unsalted butter, softened
1 1/2 cups granualted sugar
2 large eggs
3 tsp. vanilla extract
3 cups unsweetened applesauce
Cinnamon Whipped Cream:
2 cups heavy cream, cold
3/4 cups confectioners sugar
1 tsp. ground cinnamon
1/2 tsp. vanilla extract

Preheat oven to 350. Lightly coat three 9" round cake pans with vegetable cooking spray. Dust with flour and tap out any excess. Set aside. In medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside. In a large bowl, using a mixer at med-hi speed, beat the butter for 1 minute. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating with the applesauce and ending with the dry ingredients. Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean 35-40 minutes. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack. ICING: In a large bowl, using a mixer set on med-hi speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat. Place one cake layer on a cake plate or stand. Spread half of the Cinnamon whipped Cream on the layer. Place a second layer over the first and repeat. top with the final layer and sprinkle with confectioners sugar if desired and serve. Store refrigerated for up to 4 days.




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