Tuesday, March 27, 2012


2 cups granulated sugar
1 1/2 cups canola oil
2 large eggs
2 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp baking soda
1 tsp salt
3 cups grated Granny Smith apples
2 cups chopped walnuts, separated
1 pkg (8-oz) cream cheese
1/2 stick butter
1 tsp vanilla extract
1 lb powdered sugar
3 to 4 tbsp milk

Preheat oven to 350 degrees.
Grease and lightly flour 3 9-inch cake pans; set aside.

In a large mixer bowl combine the sugar, oil, and eggs, mixing well.

In a separate bowl combine the all-purpose flour, whole-wheat flour, baking soda, and salt; stir into the sugar mixture.  Add the apples and 1 cup of the walnuts; beat well.  Pour the batter evenly into the 3 prepared pans.  Bake at 350 degrees for 30 to 35 minutes until a toothpick inserted in the center comes out clean.  Cool in pans on wire rack for 3 to 5 minutes.  Gently remove from pans and cool completely on wire racks.

While cakes cool, allow cream cheese and butter to soften in a mixing bowl.  Cream the softened ingredients together until blended well.  Add the vanilla extract, blending in.  Add the powdered sugar alternately with the milk until of a spreading consistency.  Stir in the remaining walnuts. 

Place one cake layer on serving plate and cover top with the cream cheese frosting.  Place second layer atop frosting and cover with frosting.  Add final layer; cover top and sides of the cake with the remaining frosting. Sprinkle a few chopped nuts over the top, if desired.

Note: This is a file photo.

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