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Recipe: French Applesauce Cake (Bundt using cake mix, Jello pudding recipe, 1960's)

Desserts - Cakes
FRENCH APPLESAUCE CAKE

"The accent of French apple pie now in a fabulously moist cake."

1 (2-layer size) package yellow cake mix
1 (4-serving size) package Jell-O French Vanilla or Vanilla Flavor Instant Pudding and Pie Filling
4 eggs
1/3 cup oil
1/3 cup sour cream
1 cup Mott's applesauce
1 cup finely chopped raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners Sugar Glaze (recipe follows)

Blend (dry) cake mix, pudding mix, eggs, oil, sour cream, applesauce, raisins, cinnamon and nutmeg in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured Bundt pan.

Bake at 350 degrees F for 50 to 55 minutes, or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes; remove and cool on rack.

Top cooled cake with Confectioners Sugar Glaze.

CONFECTIONERS SUGAR GLAZE

About 1 tablespoon hot milk or water
1 cup sifted confectioner's sugar

Stir about 1 tablespoon hot milk or water into confectioners sugar.

Makes 1 Bundt cake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Jello Pudding ad, 1960's
MsgID: 019968
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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