3/4 c. butter, softened
2 c. sugar
3 eggs
3 c. all purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
2 tbsp. cocoa
1/2 tsp. ground cinnamon
1/2 tsp.ground cloves
1/2 tsp. ground nutmeg
1 can applesauce (16 oz.)
1 1/2 c. raisins
1 c. finely chopped pecans

Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and next 7 ingredients, add to creamed mixture alternating with applesauce, beginning and ending with flour mixture. Stir in raisins and pecans.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool pans 10 minutes, remove from pans and let cool completely on wire racks. Makes 1 (3 layer) cake.

PANOCHA FROSTING:

1/2 c. butter
1 c. firmly packed dark brown sugar
1/2 c. plus 1 tbsp. half and half milk
1/4 tsp. salt
4 c. sifted powdered sugar

Combine first 4 ingredients in a heavy saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 2 minutes. Remove from heat and cool mixture, stir in powdered sugar.