Old-Fashioned Applesauce Stack Cake
- 1 1/3 c. sugar
- 3/4 c. vegetable shortening
- 3 eggs
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 5 tsp. baking powder
- 1 tsp. soda
- 1 c. dark corn syrup
- 1 3/4 c. buttermilk
- flour to make a stiff dough
- Cream together sugar and shortening; add eggs and beat well. Stir in vanilla, corn syrup and buttermilk.
- Sift together the spices, baking powder, soda and 3 cups of the flour.
- Add gradually to creamed mixture, beating smooth each time.
- Knead in more flour slowly to make stiff dough.
- Roll out 1/8-inch thick on lightly floured board.
- Cut in circles the size of dinner plate.
- Bake each layer at 425u0b0 until golden brown.
- Cover each layer liberally with applesauce before adding next layer.
- Let cake stand at room temperature until cold; wrap well in heavy foil and refrigerate at least 24 hours before serving.
sugar, vegetable shortening, eggs, vanilla, cinnamon, nutmeg, baking powder, soda, corn syrup, buttermilk, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=770025 (may not work)