1 cup Crisco (or vegetable shortening)
2 cups light brown sugar
4 whole eggs
2 tsp. vanilla flavoring
5 cups self-rising flour
1 1/2 tsp. cinnamon

Icing:

1 (28 oz.) jar Apple Butter
1 (28 oz.) jar apple sauce

By hand, mix the Crisco, brown sugar, eggs, and flavoring together. Then gradually add the flour and cinnamon. Store in the refrigerator until well chilled (over-night) then divide dough into 6 portions.

Spray Pam (or non-stick spray) in cake pan; take and press one portion into the pan. Cook 12 to 15 minutes on 350°F.

After 6 layers are done, (Icing) empty the apple butter and apple sauce into a pot and heat until it begins to boil. Add 2 teaspoons of cinnamon.

Place the 1st layer on the cake plate; spread mixture, then add another layer, then spread the apple butter mixture. Repeat each layer until you have all 6 layers iced.

Personal Notes: My mother-in-law taught me to use apple butter and apple sauce instead of dried apples. My family, especially my husband, loves this cake!

Submitted by: Cynthia Davis