Makes 1 cake
Pair this warm, spiced cinnamon cake and a sweet glaze topping to make a delightful dessert. The HERSHEY’S Cinnamon Baking Chips add even more sweetness and warmth to this extra moist cake…the secret is the applesauce! Give it a try for brunch or dessert.
1 cup butter or margarine (2 sticks), softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup applesauce
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups HERSHEY’S
Cinnamon Chips (10 oz pkg.)
1 cup pecans chopped (optional)
3/4 cup powdered sugar
1 to 2 tablespoons warm water
1 Heat oven to 350 degrees. Lightly grease 13 x 9 x 2-inch baking pan.
2 Beat butter and granulated sugar in large bowl on medium speed of mixer until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda, and salt; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and pecans, if desired. Spread in prepared pan.
3 Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Drizzle with glaze or sprinkle with powdered sugar.
FOR EASY GLAZE
Stir together 3/4 cup powdered sugar and 1 to 2 tablespoons warm water.
Fluted Cake: Grease and flour 12-cup fluted tube pan. Prepare batter as directed; pour into prepared pan. Bake 45 to 50 minutes, or until wooden pick inserted in thickest part comes out clean. Cool 15 minutes; invert onto wire rack. Cool completely.
Cupcakes: Paper-line 24 muffin cups (2-1/2-inches in diameter) Prepare batter as directed; spoon into prepared cups. Bake 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Cool completely.
Find this recipe and more at hersheyland.com