This recipe, taken from the Betty Crocker cookbook (we know, SO old school) is a one-bowl delight. Simple and moist. We're in love. And maple buttercream frosting adds the perfect rich note.
Rating: 3/4 assed (Maybe 1/2 assed if you omit the chopped nuts)
Here's what you need and how you do it
2-1/2 cups all-purpose flour
1-1/2 cup unsweetened applesauce
1-1/4 cups sugar
1/2 cup butter or margarine
1/2 cup water
1-1/2 teaspoons baking soda
1-1/2 teaspoons pumpkin pie spice (or 1/2 teaspoon each of cinnamon, ginger, and nutmeg)
1 teaspoon salt
3/4 teaspoon baking powder
2 large eggs
1 cup raisins (optional)
2/3 cup chopped nuts (optional)
Maple buttercream frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup maple syrup
May also stir 1/4 cup finely chopped nuts into frosting.
Preheat oven to 350 degrees. Grease bottoms and sides of a 13x9 inch pan or two round pans. Beat all ingredients except raisins and nuts in a large bowl for three minutes. Stir in raisins and nuts.
Bake 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean.
Mix all frosting ingredients until smooth. Spread onto cake.For a printable version of this recipe, click here.