Chocolate Custard Cake With Butterscotch Orange Frosting

Ingredients

• 1.5 cups apple sauce 
• 2 teaspoons baking soda 
• 0.3 cup butter low-fat
• 3 tablespoons butter 
• 1 teaspoon cinnamon 
• 0.5 cup cocoa powder 
• 2  eggs 
• 2  egg yolk well beaten
• 2.5 cups flour 
• 5 tablespoons cornstarch 
• 0.8 cup granulated sugar 
• 2 cups milk hot
• 2 tablespoons orange juice 
• 1 tablespoon orange zest 
• 1.3 cups powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 1 cup skim milk 
• 1 tablespoon skim milk 
• 1 cup sugar 
• 1 teaspoon vanilla 
• 1 teaspoon vanilla extract 
• 0.5 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• double boiler

Directions

1. Preheat the oven to 350F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.Beat together the oil and sugar in a mixing bowl.
2. Add the eggs, one at a time, beating well after each addition.Blend in the vanilla and the applesauce.
3. Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.Divide the batter evenly between the two pans.
4. Bake for about 45 minutes or until cake is fully cooked.Custard filling:.
5. Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.Cook until the mixture thickens.
6. Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.(I flash freez my custard filling to chill faster while stirring every two minutes).Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
7. Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
8. Cut cake in half and fill with custard.
9. Drizzle with frosting.