Applesauce Cake with Caramel Icing,

1/2 c. shortening or margarine

2 c. sugar

1 large egg

1-1/2 c. thick applesauce

2-1/2 c. flour

1-1/2 tsp. baking soda

1-1/2 tsp. salt

3/4 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. allspice

1/2 c. water

1 c. walnuts, cut up, if desired (we don't use)

Preheat oven to 350 degrees. Cream shortening and sugar until fluffy. Beat in egg, then applesauce. Sift flour, baking soda, salt, and spices. (I stopped sifting a long time ago). Stir in alternately with water. Stir in nuts. Bake 45 to 50 minutes in greased and floured oblong cake pan 9 x 13 x 2-inchpan. Cool on wire rack. Frost as desired. We use caramel frosting below. It's Rick's traditional birthday cake.

NOTE:

Instead of all the spices, I use 1-1/2 to 2 tsp. pumpkin pie spice, much easier.

CARAMEL FROSTING

1/4 c. margarine (1/2 stick)

1/2 c. brown sugar firmly packed

2 tbsp. milk

1-1/2 c. powdered sugar

1/2 tsp. vanilla

Melt margarine and add brown sugar. Cook 2 minutes stirring constantly. Add milk and bring to a boil stirring constantly. Remove from heat. Add powdered sugar and vanilla and beat on high until of spreading consistency. Spread frosting over cake right after it comes out of the oven.