Yummy Recipe

Triple Layer Applesauce Cake
From J. Blue Eubanks, chef and co-owner of Cantaberry Restaurant in Ellijay, GA

Hands on: 35 minutes
Total time: 90 minutes

For the cake:
3 ½ cups all purpose flour
2/3 cup granulated sugar
1/3 cup packed brown sugar
4 teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 eggs
1 ½ cups milk
½ cup cooking oil
1 cup chunky gourmet applesauce

For the cream cheese frosting:
½ cup unsalted butter, room temperature
4 oz. cream cheese, room temperature
1 ½ pounds (6 cups) confectioners’ sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

To prepare the cake:
Preheat oven to 350 degrees.
Grease and flour three 8- 9-inch round cake pans.
In a bowl, mix the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well to break up any clumps of brown sugar.
In a large bowl, beat the eggs. Then, stir in the milk, oil, and applesauce. Add the dry ingredients all at once and mix until just moistened. Batter will be slightly lumpy.
Divide batter between prepared cake pans. Bake for 20-25 minutes, or until cakes spring back when lightly touched.
I just threw the cake batter into two 9x9 cake pans and baked them for a little longer than indicated.
Cool in pans for about 10 minutes; then invert the cakes onto wire racks and cool completely.
I just left the cakes in the pans and frosted them there because I’m lazy.

To prepare the frosting:
With an electric mixer, beat the butter and cream cheese until very light.
Gradually add the confectioners’ sugar and beat until smooth.
Add the vanilla extract; then beat in enough mil to get a good spreading consistency.
When cake has cooled, assemble and frost.
Or, as I already mentioned, slop the frosting on the two cakes, and call it good.

Per serving: 638 calories (percent of calories from fat, 31), 7 grams protein, 104 grams carbohydrates, 1 gram fiber, 22 grams fat (9 grams saturated), 86 milligrams cholesterol, 317 milligrams sodium.