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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Apple Sheet Cake w/Cinnamon Cream Cheese Frosting   
    Categories: Cakes, Desserts, Fruits, Cheese   
         Yield: 12 servings   
       
   MMMMM----------------------------CAKE---------------------------------   
              Unsalted butter; to grease   
              - the pan   
         2 c  (255 g) A-P flour; more for   
              - preparing the pan   
       3/4 c  (165 g) light brown sugar   
         2 lg Eggs   
         2 c  (480 mL) unsweetened   
              - applesauce   
       3/4 c  (180 mL) neutral oil   
         2 ts Ground cinnamon   
         1 ts Ground cardamom   
         1 ts Ground ginger   
       1/4 ts Ground cloves   
       3/4 ts Kosher salt   
         1 ts Baking powder   
         1 ts Baking soda   
      
   MMMMM--------------------------FROSTING-------------------------------   
         8 oz (230 g) cream cheese; room   
              - temp   
       1/4 c  (65 g) unsalted butter; room   
              - temp   
         1 tb Ground cinnamon   
         1 c  (100 g) confectioners'   
              - sugar   
       
     PREPARE THE CAKE: Set oven @ 350oF/175oC and set a   
     rack in the center. Butter and flour a 9" X 13" glass   
     or light colored metal baking pan.   
        
     In a large bowl, whisk together the light brown sugar   
     and eggs until pale and foamy. Add the applesauce, oil,   
     spices and salt. Whisk to combine.   
        
     Add the 2 cups flour, baking powder and baking soda, and   
     whisk until well combined.   
        
     Pour the batter into the prepared pan, smooth the top,   
     and firmly tap the pan on a countertop a few times to   
     release air bubbles. Bake the cake until golden and   
     puffed, and a tester inserted into the center comes out   
     clean, 30 to 40 minutes. Cool the cake in the pan on a   
     rack.   
        
     When the cake is cool, make the frosting: Add the cream   
     cheese, butter and cinnamon to the bowl of a stand mixer   
     fitted with the paddle attachment. Mix on medium-high   
     until smooth, stopping the mixer occasionally to scrape   
     the bottom and sides of the bowl. Turn the speed to low,   
     and slowly add the confectioners' sugar. Mix until the   
     sugar is moistened, then turn the speed up to   
     medium-high and whip until smooth and fluffy.   
        
     Spread the frosting over the cooled cake and serve.   
     Store any leftovers in the refrigerator, covered, for up   
     to 3 days.   
        
     By: Yossy Arefi   
        
     Yield: 12 servings (one 9" X 13" cake)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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