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1
Preheat the oven to 350u00b0F Line 2 nine-inch round cake pans and grease the sides of the pans. ( or use one designer pan and cut cake in half at the end).
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2
Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
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3
Beat together the oil and sugar in a mixing bowl.
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4
Add the eggs, one at a time, beating well after each addition.
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5
Blend in the vanilla and the applesauce.
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6
Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
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7
Divide the batter evenly between the two pans.
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8
Bake for about 45 minutes or until cake is fully cooked.
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9
Custard filling:.
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10
Mix the sugar, flour and salt, and vanilla together in a double boiler and add the hot milk gradually, stirring constantly.
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11
Cook until the mixture thickens.
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12
Pour a 1/4 cup over the eggs and mix thoroughly; pour back into the first mixture and cook for at least 5 more minutes while stirring constantly.
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13
(I flash freez my custard filling to chill faster while stirring every two minutes).
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14
Orange Butterscotch frosting: In a medium bowl mix softened butter, and milk.
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15
Add 1/2 cup of sugar and mix thouroughly. Keep adding sugar, butter schnapps, orange juice, and rest of ingredients until it is the consistancy desired.
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16
Cut cake in half and fill with custard. Drizzle with frosting.
