Apple sauce spice cake - sl 10/94

1 cake

Ingredients

Quantity Ingredient
¾ cup Butter or margarine; soften
2 cups Sugar
3 eaches Eggs
3 cups All-purpose flour
1½ teaspoon Baking powder
¾ teaspoon Salt
2 tablespoons Cocoa
½ teaspoon Ground cinnamon
½ cup Butter or margarine
1 cup Dark brown sugar; firmly packed
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
16 ounces Can applesauce
1½ cup Raisins
1 cup Pecans; finely chopped
Panocha Frosting (Follows)
½ cup Pecans; chopped
½ cup + 1 Tbsp half-and-half
¼ teaspoon Salt
4 cups Powdered sugar; sifted

Directions

PANOCHA FROSTING

Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs one at a time, blending well after each addition.

Combine flour and next 7 ingredients; add to creamed mixture alternately with applesauce, beginning and ending with flour mixture.

Stir in raisins and 1 cup pecans.

Pour batter into 3 greased and floured 9" round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

Spread Panocha Frosting between layers and on top and sides of cake.

Sprinkle ½ cup pecans on top of cake.

PANOCHA FROSTING=============

Combine first 4 ingredients in a heavy saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 2 minutes. Remove from heat and cool mixture to 160 degrees. Stir in powdered sugar. Yield: enough for one three-layered cake.

Recipe by Charlotte Watkins in November, 1989"Southern Living".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-19-95

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