Applesauce Chocolate Layer Cake With Cinnamon Frosting: The Best Applesauce Chocolate Layer Cake With Cinnamon Frosting Recipe from Cook'n

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	Applesauce Chocolate Layer Cake With Cinnamon Frosting

Serves: 12

This easy all-American cake has a lot going on behind the scenes. You won’t taste the applesauce. So why is it there? It’s the moisture, which is the same reason that carrots are in carrot cake and zucchini inhabits vegetable bread. As the cake sits, the sugar in the batter continuously draws moisture out of the fruit or vegetable, with the result that the cake will stay moist until the produce is desiccated.

   FOR THE CAKE:
   No-stick flour and oil baking spray
   1 (18-ounce) box devil's food cake mix
   2 tablespoons unsweetened baking cocoa powder
   1/2 cup vegetable oil
   2 cups unsweetened applesauce
   3 large eggs, or 3/4 cup liquid eggs

   FOR THE FROSTING:
   2 (16-ounce) containers marshmallow creme, such as Marshmallow Fluff
   1/4 cup ground cinnamon, preferably Saigon or Vietnamese
   Pinch cayenne pepper

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Heat the oven to 350°F. Coat two 8- or 9-inch round layer cake pans with baking spray.

To make the cake, combine the cake mix and cocoa in a large mixing bowl, add the oil, applesauce, and eggs, and beat with a mixer on high or by hand for 2 minutes, until the batter is smooth and the consistency of lightly beaten cream. Divide between the prepared pans, and bake for 25 minutes for 9-inch layers, 30 minutes for 8-inch layers. The layers are done when they are springy in their centers. Let cool in the pans on racks for 15 minutes, then remove from the pans and cool completely on racks.

To make the frosting, place the marshmallow cream, cinnamon, and cayenne in a microwave-safe mixing bowl. Cover with plastic wrap and microwave at full power for 1 minute, until the mixture is warm and creamy. Stir to combine thoroughly.

When the cake layers are completely cool, spread a layer of frosting on top of one layer and top with the second layer. Frost the sides of the cake and then the top. (If the frosting becomes too stiff, warm in a microwave at full power for 20 seconds.) Transfer to a serving plate, cut into wedges, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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