Applesnackcake

Apple Snack Cake

This is definately an apple lover's fantasy fulfilled - a spice cake jam packed

with fresh apple slices and topped with cinnamon sugar

Ingredients:

Vegetable Oil Spray2 large eggs (not egg substitute)

6 Medium Granny Smith apples (about 2 pounds) Whites of 2 large eggs

1 8.25 oz. box spice cake or carrot cake mix 1/2 teaspoon ground nutmeg

1 cup water1 tsp. vanilla, butter, and nut favoring

1 6 oz. jar pureed sweet potato or carrot baby food(or vanilla extract)

2 tablespoons sugar

1/4 teaspoon ground cinnamon

Preheat oven to 325F. Lightly spray a 13 x 9 x 2 inch nonstick baking pan with vegetable oil spray. Set aside. Peel, core and thinly slice apples; set aside in a medium mixing bowl.

In a large mixing bowl, combine cake mix, water, sweet potatoes, eggs, egg whites, nutmeg, and flavoring. Using an electric mixer, beat on low to moisten ingredents, about 30 seconds. Increase to medium and beat for 2 minutes.

Using a rubber scraper, fold apples into batter, blending well. Pour batter into pan.

Bake for 1 hour, or until a toothpick inserted in center comes out clean. Let cool completely on a cooling rack.

Meanwhile, in a small bowl, stir together sugar and cinnamon.

To serve, cut cake into pieces and sprinkle each with 1/4 teaspoon of cinnamon sugar. Refrigerate remaining cake in an airtight non metal container. Cake is best if eaten within 24 hours.