Apple Stack Cake has roots in the southern Appalachian Mountains. Made with a filling of dried apples and batter stacked in six to eight layers, it’s one of the earliest desserts of the region.
Cake Directions: Sift and mix all dry ingredients (flour, baking powder, salt and baking soda).
Cream together the shortening, sugar and sorghum. Add eggs, milk, and vanilla. Stir in the dry ingredients.
To make the cake layers, pour the batter, 3/4 inch thick, into 6 greased and floured 9-inch pans. Batter will be thick, you may need to pat even with floured hand. Bake at 350° F. Won't take long (maybe ten minutes). Watch to see that it gets brown but doesn't burn. Remove from oven and let cool.
Sauce Directions: Cook apples in enough water to cover; watch closely so that they don't burn; they should be quite thick when done. Add spices. Cool.
Spread between layers and on top of cake. Cover, let stand several hours or overnight.
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