Ingredients
| 1 | cup oil |
| 2 | cups granulated sugar |
| 3 | cups unsweetened applesauce, heated |
| 4 | cups all-purpose flour, sifted |
| 4 | teaspoons soda |
| 1 1/4 | teaspoons salt, optional |
| 1 | tablespoon ground cinnamon |
| 1/2 | teaspoon nutmeg |
| 1/4 | teaspoon cloves |
| 2 | tablespoons cocoa |
| 1/2 | cup raisins and/or cranberries |
| 1/2 | cup nuts, chopped |
| 1/2 | cup butter, melted |
| 1 | cup dark brown sugar, firmly packed |
| 1/4 | cup milk |
| 2 | cups powdered sugar, sifted |
| 1 | tablespoon vanilla |
Instructions
Stir together oil and sugar and add to hot applesauce. Sift together flour, soda, salt, cinnamon, nutmeg, cloves and
cocoa. Then blend into the applesauce mixture. Stir in raisins and/or cranberries and nuts. Pour into two greased
and floured 9x9x2-inch pans. Bake at 400 degrees F for 15 minutes, then lower the oven temperature to 375 degrees F and bake for 15 minutes more, or until done. Move cakes to racks to cool. Boil butter and brown sugar for 2 minutes. Remove from heat and stir in milk. Return to full boil, then remove and cool to lukewarm. Stir in powdered sugar and vanilla. Add more sugar if needed to make caramel frosting more spreadable. When cakes are cool, spread frosting on one layer. Top with second cake layer and frost top and sides. May garnish with more nuts. Tip: Wax parchment paper can be added to line sprayed/ greased pans before pouring in batter.
