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
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 375F 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
Yields
1 Servings