Applesauce Cake With Caramel Frosting

I love applesauce cake, and this one is a little different applesauce cake as this has some cocoa in it. From a 1950s Sunbeam Mixmaster book.

• Ready In: 1 hr 20 mins
• Serves: 10-12

Ingredients

• 2  cups  sifted all-purpose flour
• 2  tablespoons  cocoa
• 3⁄4 teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon baking soda
• 1 1⁄2 teaspoons baking powder
• 1⁄2 cup  soft shortening
• 1 1⁄2 cups white sugar
• 2  eggs
• 1 1⁄2 cups applesauce
• 1  cup raisins, cut up
• 3⁄4 cup  chopped walnuts (optional)

• Caramel Frosting

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  cup brown sugar, packed
• 1⁄4 cup milk
• 2  cups  sifted powdered sugar (a little more or less as needed)
• 1  teaspoon vanilla

Directions

1. Cake:
2. Set oven to 350 to preheat.
3. Grease and flour a 9 x 13 pan.
4. Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder.
5. Add fruit and nuts and toss to coat.
6. In large bowl cream shortening and sugar for 2 minutes, then add eggs, one at a time while beating 2 minutes.
7. Add flour mixture alternately with applesauce while beating.
8. Scrape bowl as necessary, beat only until blended.
9. Turn into pan and bake for 50 minutes or until done.
10. Cool and frost with Caramel Frosting.
11. Frosting:
12. Melt butter in saucepan, stir in brown sugar.
13. Cook and stir over low heat for 2 minutes.
14. Add milk, continue stirring until boiling.
15. Remove from heat.
16. Cool to lukewarm and pour into small bowl.
17. Add sugar and vanilla while beating.
18. Beat about 2 minutes until spreading consistency.
19. Adjust consistency with a few drops of hot water or more sugar as needed.
20. Spread at once on cake.