4 C sifted flour
1 C oil
2 T cocoa
2 C sugar
4 tsp baking powder
3 C unsweetened applesauce, heated
1 1/4 tsp salt
2 tsp cinnamon
1/2 C chopped walnuts (optional)
1/2 tsp ground nutmeg
1/2 C raisins (optional)
1/2 tsp cloves
Sift flour, cocoa & all dry ingredients. In large mixing bowl combine oil & sugar and beat until well blended. Stir in warm applesauce, blending thoroughly. Add dry ingredients, blending well. Stir in raisins & nuts. Turn batter into 24 cupcakes or 2 well-greased & floured 9" square cake pans. Bake @ 375* for 18 min for cupcakes. Bake @ 400* for square pan for 15 min., then reduce temperature to 375* and bake another 15 min. Remove from oven & let cool for 5 min. before removing cupcakes and cake from pans, then remove from pans and complete cooling on racks.
Frost and fill with:
Caramel Frosting
Melt 1/2 C butter in saucepan over low heat. Stir in 1 C dark brown sugar, firmly packed, and 1/4 tsp salt. Bring to a boil over medium heat; boil hard 2 min, stirring constantly. Remove from heat, stir in 1/4 C milk. Return pan to heat and bring to a full boil. Remove from heat and cool to lukewarm. Stir in 2 C confectioners sugar and beat till smooth. If frosting is too thick, beat in a little milk (I usually had to do this). ENJOY!!!!! I hope these are as good as your memories...........