Tennessee Stack Cake Thanks Now We're Cookin' - Northwood Presbyterian Church Ingredients 3 pkg. (6 oz. each) dried apples 1 cup brown sugar, packed 1-1/2 tsp. ground ginger 1/2 tsp. each ground cloves, ground allspice 1/2 cup shortening 1 cup sugar 2 large eggs 1/2 cup each milk, molasses 5 cups all-purpose flour 1 tsp. each baking powder, baking soda, ground ginger 1/4 tsp. salt 1 cup whipping cream, whipped Directions Heat oven to 350º F. (175º C). Place apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apples. Stir in brown sugar and next 3 ingredients [thru allspice], set aside. Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in milk and molasses. Combine flour, baking powder, soda, salt and ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill 1 hour. Pat each portion of dough into an 8" circle on greased baking sheets. Bake at 350º F. 10 minutes or until golden. Carefully remove layers to wire racks, and let cool completely. Stack layers, spreading even amounts of reserved apple mixture between layers. Cover and chill 8 hours. Spread whipped cream over top of cake before serving. Makes 1 8" cake.
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