Applesauce-Raisin Cake with Caramel Icing

Ingredients

• 2 teaspoons baking soda 
• 1 cup brown sugar packed
• 1 cup t brown sugar dark packed
• 3 cups flour all-purpose
• 1 cup granulated sugar 
• 2 teaspoons ground cinnamon 
• 2 teaspoons nutmeg 
• 0.5 cup milk 1% low-fat
• 0.3 cup pecans chopped
• 1.5 cups powdered sugar 
• 0.5 cup raisins 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 tablespoons stick margarine 
• 2 cups apple sauce unsweetened
• 4 teaspoons cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 0.3 cup shortening 

Equipment

• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes).
3. Add applesauce; beat well. Lightly spoon flour into dry measuring cups, and level with a knife.
4. Combine flour and next 5 ingredients (flour through salt), stirring well with a whisk.
5. Add flour mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla.
6. Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray.
7. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack.
8. To prepare icing, combine 1 cup brown sugar, milk, butter, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally.
9. Remove from heat.
10. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools).
11. Place 1 cake layer on a plate; working quickly, spread with 1/3 cup icing, and top with remaining layer.
12. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.