Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
5 to 60 minutes.
Cake is done when toothpick inserted
Combine butter, applesauce and raisins in 3-quart pan.
Heat until butter melts.
Remove from heat and add soda (will foam up). Then add remaining ingredients.
Pour into greased 13 x 9-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
****To make applesauce****.
Wash, quarter, core and
Mix cake mix according to directions on box.
Add the box of pudding and margarine.
Bake according to cake box directions. Cool.
Mix sour cream, coconut and sugar.
Spread on cake.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare cake mix by directions on box.
Pour half of batter into a greased and floured 13 x 9 x 2-inch pan.
Add cherry filling, then remaining batter.
Mix sugar, nuts and cinnamon. Sprinkle over cake.
Bake at 350\u00b0 for 45 minutes.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
large bowl.
Whisk applesauce, oil, maple syrup, vinegar, and
Preheat oven to 375\u00b0.
Grease and flour Bundt pan or tube pan. Combine cake mix, eggs, applesauce, butter and cinnamon in a large bowl.
Beat at medium speed with electric mixer for 4 minutes.
Stir in walnuts.
Pour into pan.
Bake at 375\u00b0 for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes.
Invert onto serving plate.
Cool completely.
Dust with confectioners sugar.
Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
In a food processor or blender, grind oats to a medium consistency, set aside.
In a large bowl with a whisk, mix applesauce, milk and egg.
Add all the flour, oats and spices. Fold in, until everything is incorporated.
Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpivk inserted in center comes out clean.
Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.
Preheat oven to 325\u00b0.
Lightly oil a 9 x 9-inch cake pan. Measure applesauce into mixing bowl.
Add oil and sugar.
Measure out flour.
Add spices and soda; stir to mix, then add to applesauce mixture.
Stir well.
Add chocolate chips and raisins and stir some more.
Scrape into cake pan.
Lick spoon.
Bake at 325\u00b0 for 50 to 60 minutes.
(This cake keeps well even if not eaten right away.)
Mix first 6 ingredients and sift 3 times.
With large spoon, cream shortening and mix sugar evenly.
Add eggs and beat until airy; stir in applesauce lightly.
Add flour mixture in three stages, beating thoroughly each time.
Add raisins, being careful not to let them bunch at bottom.
Empty into greased square pan (about 8-inch square) and bake at 350\u00b0 for 30 minutes.
Cake attains best flavor if not eaten for a day or so.
Wax paper or tight bread box will keep it moist.
arge bowl, stir together the applesauce, brown sugar, oil, and stout
Add flour mixture alternately with applesauce to the creamed shortening and
Cream until light and fluffy oleo and sugar.
Add applesauce, raisins and pecans.
Sift together and add flour, nutmeg, cinnamon and soda.
Pour into lightly greased 9 x 13-inch cake pan and bake 45 minutes to 1 hour, depending on your oven.
This cake stays very moist.
If you have nonraisin lovers, it will work without the raisins.
Sift dry ingredients together in a large bowl.
Add nuts, raisins and applesauce.
Add oil last.
Bake in tube, Bundt or loaf pan (10 x 14-inch) in slow oven (325\u00b0) for about 1 hour.
I put a small amount of water in pan in oven under cake while baking.
One-half recipe makes a large loaf.
Whole recipe makes 48 cupcakes.
Serve plain or frost lightly.
Keeps well.