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Ingredients
- 3/4 c. Shortening
- 1 c. Sugar
- 1 c. Molasses
- 3 x Large eggs
- 4 c. All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Grnd ginger
- 1 c. Lowfat milk
- 3 c. Applesauce Grnd cinnamon
Directions
- Cream shortening; gradually add in sugar and molasses, beating till smooth.
- Add in Large eggs, one at a time, beating well after each addition.
- Combine flour, soda, salt, and ginger; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Mix after each addition.
- Pour batter proportionately into 6 greased and floured 9-inch round cakepans. Bake at 375 F for 18 to 20 min or possibly till a wooden pick inserted in center comes out clean. Remove layers from pans, and let cold completely on wire racks.
- Spread about 1/2 c. 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 hrs 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.
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