Posted 10/18/2007 9:48:10 AM
This cake is a keeper for sure!I replaced the regular flour with white whole wheat to add some nutrients. I also cut the oil to 1C. and added 1/2 Cup applesauce. Still came out moist. Left my apples in bit size pieces vs. finely chopped. I used my most favorite, Empire. The carmel sauce is excellent and comes together quickly. I had debated buying a jar of carmel ice cream topping instead, but glad I didn''t. It looks pretty over the entire cake but I knew I would have leftovers so just drizzled it on each slice as I cut it. This cake would be great with some vanilla bean ice cream on the side! I have a chunck in the freezer and am hoping it freezes well. Will make it again and that says a lot for me. I am "kitchen challenged" to put it nicely!