Retirement Cake: Yellow Butter Cake with Buttercream Frosting

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For the Cake:
1 1/2 sticks butter
1/4 c. applesauce
3 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
2 t. vanilla
1 1/4 c. lowfat milk

For the Frosting:
2 sticks butter
3 c. powdered sugar
1 t. meringue powder
1 t. vanilla

2.  In a large bowl combine the flour, baking powder, and salt.  Sitr well and set aside.

3.  In a large bowl cream the butter and sugar.  Add in the applesauce and mix well.  Stir in the eggs one at a time.

4.  Stir in the vanilla and mix for 2 minutes.  Slowly take turns adding in the dry ingredients and the milk until everything is just incorporated.

5.  Pour the batter into the 9 x 13 pan or divide it into the 9 inch pans.  Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.  Put on a cooling rack and cool 20 minutes.

6.  Run a knife around the edge of the pan to help remove the cakes.  Invert the pans and peel off the parchment.  Let cool completely.

7.  Meanwhile, beat the butter with a hand mixer.  Beat in the vanilla and meringue powder.  On low, mix in the powdered sugar, gradually coming up to high speed and mixing for 3-5 minutes or until the mixture comes together as a thick frosting.