Ingredients
- FOR FROSTING:
- 3/4 cup unsweetened applesauce
- 3/4 cup hot water
- 1 cup whole rolled oats
- 3 eggs
- 1/2 cup vegetable shortening
- 1 1/2 teas cinnamon
- 2 cups unbleached flour
- 1/2 cup granola
- 1/2 cup vegetable shortening
- 16 ounces cream cheese, softened to room temperature
- 3 tblsp carob powder, divided
- 1/2 cup carob chips, unsweetened
- 1/4 teas canola oil
Preparation
Step 1
FOR CAKE:
1. Preheat oven to 350.
2. Lightly spray and flour 9 inch square cake pan or desired mold shape.
3. Combine applesauce, water, and rolled oats and let stand 15 minutes. Blend in the remaining ingredients.
4. Transfer batter to prepared pan. (The consistency will be thick) smooth and flatten batter using spatula.
5. Bake cake until top is golden, about 40 minutes.
6. Cool for 10 minutes. Cut around pan sides and remove.
7. Cool cake completely on a cake rack before frosting.
FOR FROSTING:
Beat vegetable shortening and cream cheese in a medium bowl until smooth. Blend 2 tblsp carob powder into remainder of frosting until completely blended. Set aside 1/2 cup frosting. Spread remaining forsting over the cake, working down around sides. Refrigerate cake at least 1 hour before serving.