By: Raven
Hi I made this with a third less sugar and oil, plus I subbed WH flour for half a cup of the AP flour -it turned out amazing and even more healthy;) also I made it in two round pans rather than the 9x13 so it cooked in the middle easier & there is half a cake to freeze for next time:) or a double layer cake!
By: Belinda
SOOOO good!! Super moist and frosting is extra creamy
By: Pam
Making tonight, will rate after.
By: Pam
Making tonight, will rate after. But it looks delicious.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/applesauce-cake/comment-page-8/#comment-737495">Deb</a>.
Hi Deb, Blending dry into wet should work just as well too. And you could try mixing on the lowest speed with an electric mixer to see if that helps.
By: Deb
In reply to <a href="https://www.cookingclassy.com/applesauce-cake/comment-page-8/#comment-737458">Jaclyn</a>.
Hi Jacklyn,
Might want to put add that note in your ingredients list.
Anyway, I made this yesterday, reducing the sugars to suit my own taste. As I assumed, it is Deeeee-lish. Unfortunately for me, the gentle fold of wet into dry did not work. I was afraid to overwork the batter and ended up getting a flour pocket in the slice I had...eeeewwwww. Have you tried blending dry into wet with success?
Deb
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/applesauce-cake/comment-page-8/#comment-737456">Deb</a>.
Hi Deb, that’s packed brown sugar. Enjoy!
By: Deb
Hi Jaclyn,
Haven't made this yet but it sounds Deeee-lish.
Brown sugar - packed or loose?
Thanks a Bunch,
Deb
By: Susan Bentley
This recipe was awesome! I didn’t want such a large cake so I used a smaller cake pan and 6 muffins. They came out fabulous!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/applesauce-cake/comment-page-8/#comment-736168">Stefanie Karaminas</a>.
It would make 3 layers. Only fill pans 2/3 full then reduce bake time as well.