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Banana Applesauce Cake

"THIS CAKE was always my mother's special treat for her six children. It's a delectable 'mountain' of cake and fruit, and very moist."

16-20 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs, separated
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
FILLING:
2 cups sweetened applesauce
3 medium firm bananas, sliced
3 tablespoons lemon juice
FROSTING:
1 cup sugar
2 egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg yolk. Beat in extracts. Combine flour and baking powder; add
to creamed mixture alternately with milk, beating well after each

2 of 2

Banana Applesauce Cake (continued)

Directions (continued)

addition.
In a small bowl, beat egg whites until soft peaks form; gently fold
into batter. Pour into three greased 9-in. round baking pans. Bake
at 350° for 25-30 minutes or until cake tests done. Cool for 10
minutes; remove from pans to wire racks to cool completely.
Divide applesauce and spread over two cake layers. Dip bananas in
lemon juice; arrange over applesauce. Stack on serving plate with
plain layer on top.
For frosting, in a large heavy saucepan, combine the sugar, egg
whites, water, cream of tartar and salt over low heat. With a hand
mixer, beat on low speed for 1 minute. Continue beating on low over
low heat until frosting reaches 160°, about 8-10 minutes.
Pour into a large bowl; add vanilla. Beat on high until stiff peaks
form, about 7 minutes. Frost sides and top of cake. Sprinkle with
coconut. Store in the refrigerator. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 slice) equals 332 calories, 11 g fat (7 g saturated fat), 69 mg cholesterol, 191 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.