Chocolate Custard Cake With Butterscotch Orange Frosting - cooking recipe

Ingredients

2 1/2 cups flour
1 teaspoon salt
1/2 cup cocoa powder
1 cup sugar
1 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 cups applesauce
2 eggs (or 1/2 cup egg beaters)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup skim milk
Custard filling
3/4 cup granulated sugar
5 tablespoons flour or 2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk, scalding hot
2 eggs or 4 egg yolks, well beaten
1 teaspoon vanilla
Orange Butterscotch Frosting
1/4 cup low-fat butter
1 1/3 cups powdered sugar
3 tablespoons spn butter schnapps
1 teaspoon vanilla
1 tablespoon spn orange zest
2 tablespoons spn orange juice
1 tablespoon spn skim milk

Preparation

Preheat the oven to 350\u00b0F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
Beat together the oil and sugar in a mixing bowl.
Add the eggs, one at a time, beating well after each addition.
Blend in the vanilla and the applesauce.
Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
Divide the batter evenly between the two pans.
Bake for about 45 minutes or until cake is fully cooked.
Custard filling:.
Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
Cook until the mixture thickens.
Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
(I flash freez my custard filling to chill faster while stirring every two minutes).
Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
Cut cake in half and fill with custard. Drizzle with frosting.