Directions

• In a large bowl, beat butter and sugar until crumbly, about 2
• minutes. Add eggs, one at a time, beating well after each addition.
• Beat in applesauce and vanilla. Combine the flour, cocoa, baking
• soda and salt; add to butter mixture alternately with buttermilk,
• beating well after each addition.
• Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake
• at 350° for 30-35 minutes or until a toothpick inserted near the
• center comes out clean. Cool completely on a wire rack.
• For caramel topping, in a small saucepan, combine brown sugar and
• flour. Stir in milk until smooth. Cook and stir over medium-high
• heat until thickened and bubbly. Reduce heat; cook and stir for 2
• minutes. Remove from the heat. Stir a small amount of hot topping
• into egg yolk; return all to pan, stirring constantly. Bring to a
• gentle boil; cook and stir for 2 minutes.
• Remove from the heat. Gently stir in butter. Cool to room temperature
• without stirring. Spread over cake to within 1/2 in. of edges;
• sprinkle with walnuts. Refrigerate for 30 minutes or until set.
• For frosting, in a small heavy saucepan, combine the sugar, corn
• syrup, water, egg whites and cream of tartar 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 frosting
• forms stiff peaks, about 7 minutes. Spread over cake.
• In a microwave, melt chocolate; stir until smooth. Drizzle over
• frosting. Chill until serving. Yield: 20 servings.