APPLESAUCE-RAISIN CAKE WITH CARAMEL ICING Even though the icing starts out with the consistency of a glaze, it sets up as it cools. If it gets stiff or begins to dry out, run your frosting spatula under hot water. CAKE 1 cup granulated sugar 1 cup packed brown sugar 1/3 cup vegetable shortening 2 cups unsweetened applesauce 3 cups all-purpose flour 4 teaspoons unsweetened cocoa 2 teaspoon baking soda 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1/2 teaspoon salt 1/2 cup raisins 1/4 cup chopped pecans 1 teaspoon vanilla extract Cooking spray ICING 1 cup packed dark brown sugar 1/2 cup 1% low-fat milk 2 tablespoons butter or stick margarine 1/4 teaspoon salt 1 1/2 cups powdered sugar 1 teaspoon vanilla extract

Preheat oven to 350°F.

To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce; beat well. Lightly spoon flour into measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla.

Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack.

To prepare icing, combine 1 cup brown sugar, milk, butter, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing with thicken as it cools).

Place 1 cake layer on a plate; working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.

Serves 18.

1 Serving - 1 Slice: Calories: 333 (Cal. from fat: 16%), Fat: 6g (Saturated: 1.7g), Cholesterol: 4mg, Sodium: 267mg, Carbohydrate: 68.5g, Protein: 2.9g.

[Cooking Light, November 2000]