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Description:
1/2 cup caramel ice cream topping
2 cups sliced peeled apple
1/2 cup each chopped nuts/raisins (#1137), if desired
3 cups AP Classic Crème Cake and Muffin Mix (#1823)
2 eggs
2/3 cup water
1/2 cup applesauce (used in place of oil)
1/4 cup wheat germ (optional)
1/2 tsp. Saigon Cinnamon (#3626)
1/2 tsp. Nutmeg (#1010)
In a sprayed 8"x8" pan place the caramel topping. Sprinkle with nuts/raisins. Arrange the sliced apples as desired over the caramel mixture. Prepare the cake batter with the remaining ingredients and carefully spoon over the apples. Bake at 375º for about 35 minutes until toothpick comes out clean. Invert onto a plate and serve warm with ice cream or whipped cream. Yield: 8–10 servings. "A beautiful, and very tasty dessert."
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