Spiced Applesauce Sheet Cake with Divinity Frosting

Anyways, give this a whirl today! Have a great day, friends 

Spiced Applesauce Sheet Cake with Divinity Frosting

Yield: 24 servings 

Ingredients:

for the sheet cake-
1/2 cup softened butter
1/2 cup butter flavored crisco
1 cup packed brown sugar
1 cup granulated sugar
2 eggs + 2 egg yolks {save the whites for the frosting!}
1/2 teaspoon vanilla bean paste {or 1/2 teaspoon extract}
1 cup unsweetened apple sauce
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk

for the frosting-
2 cups packed brown sugar
1 cup granulated sugar
2/3 cup cold water
1/2 cup mini marshmallows
2 egg whites
1 large pinch cream of tartar
1/2 teaspoon vanilla
1/4 cup chopped & toasted pecans, optional

Directions:

Preheat oven to 350 degrees. Spray a half sheet pan with non stick cooking spray and set aside.

In a large bowl, cream butter and crisco with sugars. Stir in eggs, egg yolks, vanilla and apple sauce. Scrape sides and whip until light and fluffy. In another large bowl stir flour, leavenings and spices together using a fork or whisk. With the mixer on low, alternate mixing in dry ingredients with milk, starting and ending with dry. Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly. Pour cake into prepared pan and smooth the top. Place into hot oven and reduce temperature to 325. Bake 25 minutes or until toothpick comes out clean after being inserted. Set aside to cool.

For the frosting, place brown sugar, granulated sugar and water into a small pot. Stir to moisten sugar and place over medium high heat. In a large bowl, whip egg whites and cream of tartar until stiff peaks form. Once the sugar dissolves in water and starts to bubble {not too violently} time 1 minute. After this, remove from heat and stir in marshmallows. Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape. Stir in vanilla bean paste. Immediately scoop this frosting into a piping bag and frost all cupcakes. Top with chopped and toasted pecans, if desired.