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3/4 c. shortening
1 c. sugar
1 c. molasses
3 eggs
4 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 c. milk
3 c. applesauce
ground cinnamon

Cream shortening. Gradually add sugar and molasses,
beating until smooth. Add eggs (1 at a time), beating well
after each addition. Combine flour, soda, salt and ginger; add
to cream mixture alternately with milk, beginning and ending
with flour mixture. Beat well after each addition. Spoon
batter evenly into 6 greased and floured (9-inch) round cake
pans. Bake at 375 degrees for 18 to 20 minutes, or until a wooden
pick inserted in center comes out clean. Carefully remove cake
layers to the cooling racks.
Stack the cooled layers, spreading about 1/2 cup apple-
sauce between each layer; spoon remaining applesauce on top of
cake. Sprinkle top of cake with cinnamon; let stand overnight
before serving. Yield: 1 (9-inch) stack cake.
Note: Flavor of stack cake is enhanced when stored for
several days.

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