Moist Apple Cake Recipe

This is a cake that is low fat and has no oil or butter, it uses only one egg, and sugar-free sweetened condensed milk and applesauce and has the healthy addition of oats. It comes out so moist. It's great the next day for a breakfast treat.

35 min | 10 min prep

SERVES 9

* 1 cup sugar-free applesauce
* 1 cup reduced-sugar sweetened condensed milk
* 1 egg
* 1/2 cup oats
* 1 1/4 cups flour
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg, freshly grated
* nonstick cooking spray

1. Preheat oven to 350 degrees. Coat a 8x8 inch square baking pan.
2. In a food processor or blender, grind oats to a medium consistency, set aside.
3. In a large bowl with a whisk, mix applesauce, milk and egg.
4. Add all the flour, oats and spices. Fold in, until everything is incorporated.
5. Pour batter into prepared pan. Bake 25-30 minutes, or until golden brown and a toothpick inserted in center comes out clean.
6. Let sit 10 minutes before cutting into squares and serving. Can be served warm or at room temperature.

thank you small town girl...

Rum Cake

it wouldn't be a pak christmas without this favorite...
i got it from my mom many moons ago...

preheat oven to 325

1 pkg yellow cake mix
1 pkg (3 3/4 oz) vanilla instant pudding
4 eggs
1/2 c cold water
1/2 c dark rum (i use mount gay)
1/2 c vegetable oil

mix cake mix, pudding eggs water rum and oil until smooth in mixer.
pour in to bunt pan sprayed with cooking oil
bake for one hour

cool 25 minutes and remove from pan... invert from pan and poke holes in top with chopstick. spoon and brush glaze over cake. I find it useful to place the cake on a cooling rack over a plate so the extra glaze will drip off and not make the cake to soggy.

glaze:
1/4 lb butter
1/4 c water
1 c sugar
1/2 c dark rum (again i use mount gay)

melt butter in sauce pan. sir in water and sugar. boil 5 minutes, remove from heat and add rum... use immediately.

Italian Cream Cake

I stole this one from one of my brothers neighbors in Madison...
Amy
Oh, here's a recipe that will KILL if you don't have any of those bizarre nut/coconut haters in the crowd. It seems like a lot of work, but it is actually a pretty easy, from scratch cake:


1 stick butter
1/2 cup shortening
2 cups sugar
5 egg olks
2 cups cake flour
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
3 1/2 oz toasted coconut
1 cup chopped fine pecans, toasted
5 egg whites, beaten to stiff peaks

1. Cream butter and shortening until fluffy, add sugar and continue creaming until sugar is dissolved and very fluffy and smooth. Add egg yolks, one at a time, beating well after each addition.
2. Sift flour. Add baking soda and salt to flour and sift again.
3. Beating slowly, alternately add flour and buttermilk. Stir in vanilla, coconut, and pecans.
4. Fold in the beaten egg whites.
5. Pour mixture into THREE-8" or 9" cake pans (greased and floured, or generously sprayed with my fave, Baker's Joy). Bake at 350-degrees for 25-30 minutes or until a toothpick comes out clean. Cool.
Cream Cheese Frosting

1 8 oz. package of cream cheese (room temp.)
1/2 stick of butter
1 lb. box of powdered sugar
1 tsp vanilla

1. Beat cream cheese and butter together. Add sugar and mix well. Add vanilla.
2. Whip for a couple minutes.

To assemble Cake:

1/2 cup chopped pecans, toasted
3/4 cup toasted coconut

1. Place first layer on cake stand, spread frosting on top and then sprinkle with some of the pecans.
2. Repeat for second layer.
3. Place top layer on and then frost the entire cake (top and sides).
4. Sprinkle remaining pecans on top.
5. Press coconut onto the sides of the cake.