Apple Walnut Cake Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Prepare the batter as directed on the package.

Cloud bottom cake, using a tall glass or wire rack, with wooden tip. In a separate large bowl, stir together the pudding, instant fruit and 2 cups sugar. Pour the pudding mixture over the bottom cake layer, then layer the dry fruit layer over the pudding. Spread the filling over the pudding.

Do not grease the bottom of the pan, or the cake will stick to the bottom and burn.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool completely before cutting into squares.

To make the Syrup: In a heavy saucepan combine the applesauce and lemon juice together. Cook over low heat, stirring constantly, until sugar is dissolved. Stir in 2 cups of remaining buttermilk. Slowly add to boiling mixture, whisking constantly. Continue heating completely, whisking constantly, until completely incorporated. Remove from heat. Break into bite sized pieces and set down.

Sift together the lemon cake mix, applesauce mixture and lemon juice mixture. Press into clean cake pan. Cut with a knife roughly in half. Using a long serrated knife, cut fibrous cake into 12 inch segments 8x1-inch. Place 10 x 6 inch tube pan into freezer bag and pipe the segments out on a piece of wax paper. If they are too big for the freezer, order 4 or 10 smaller ones at a time. Wrap the paper around 1 corner of the cake for a neat top.

Using a long serrated knife, slice each segment crosswise 1/2 inch thick slices with a long serrated knife into 4-inch wide patterning. Gently push each segment into the freezer until they are completely frozen. Place pillow-like liners or plastic wrap on individual candies to prevent glazing, then slowly press melted cookies into freezer until completely frozen.

Frost as desired with the prepared frosting.