Description:

From the Farm Journal's Country Cookbook

Source:

Tom King

Serves/Makes:8

Ingredients

• 4 Cups (950 ml) Sifted Flour
• 4 Tsp (20 ml) Baking Soda
• 1-1/4 Tsp (6 ml) Salt
• 2 Tsp (10 ml) ground cinnamon
• 1/2 Tsp (2 ml) ground nutmeg
• 1/2 Tsp (2 ml) ground cloves
• 2 Tbsp (30 ml) Cocoa
• 1 Cup (225 ml) Vegetable Oil
• 2 Cups (475 ml) Sugar
• 3 Cups (700 ml) Unsweetened Applesauce (heated)
• 1/2 Cup (125 ml) Raisins
• 1/2 Cup (125 ml) Chopped Nuts (your choice--or you may omit)
• Caramel Frosting (optional):
• 1/2 Cup (125 ml) Butter or Margarine
• 1 Cup (225 ml) Dark Brown Sugar
• 1/4 tsp (1 ml) Salt
• 1/4 Cup (60 ml) Milk
• 2 Cups (475 ml) Confectioners Sugar

Preparation

• Sift together flour, soda, salt, spices and cocoa.
• In large mixing bowl, combine oil and sugar. Beat until well blended.
• Stir in hot applesauce, blending thoroughly.
• Add dry ingredients, blending well and stir in raisins and nuts.
• Turn into two well greased and floured 9 inch square pans.
• Bake in 400 degree (200 C.) oven 15 minutes; then reduce temperature to 375 degrees (200 C.) and bake about 15 minutes longer. Remove to racks.
• Let stand in pans 5 minutes. Remove from pans and complete cooling on racks.
• Fill and frost with caramel frosting, if desired.
• Frosting:
• Melt butter in saucepan over low heat. Stir in 1 cup (225 ml) firmly packed dark brown sugar and salt.
• Bring to boil over medium heat; boil hard for 2 minutes, stirring constantly.
• Remove from heat. Stir in milk. Return pan to heat and bring to a full boil.
• Remove from heat again, cool to lukewarm. Stir in confectioners sugar and beat until smooth.
• If frosting is too thick, beat in a little milk.

Comments

It's the hint of cocoa that makes this cake's flavor distinctive. Walnuts are typically used, but you can use pecans or any other nuts you desire, or omit the nuts altogether.