Cream shortening; gradually add sugar and molasses, beating until smooth. Add eggs, one at a time, beating well after each addition.
Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition.
Spoon batter evenly into 6 greased and floured 9 - inch round cake pans. Bake at 375° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Carefully remove cake layers to the cooling racks.
Stack the cooled layers, spreading about 1/2 cup applesauce between each layer. Spoon remaining applesauce on top of cake. Sprinkle top of cake with cinnamon. Let stand overnight before serving.
Note: Flavor of stack cake is enhanced when stored for several days.
Oxmoor House Homestyle Recipes
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