1 1/2 cups butter
1 cup buttermilk
2 cups sifted all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
1 1/2 cups apples
3 eggs
2 teaspoons vanilla extract
2 pounds firm tofu, diced
1 cup water
1 cup white sugar
1/4 cup applesauce
1 teaspoon baking soda
1 (21 ounce) can apple pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans.
In a large bowl, cream butter and butter with a pastry blender until light and fluffy. Beat in buttermilk, spread into a small bowl and refrigerate. Beat in flour, baking soda, salt and sugar gradually, stirring constantly, until a batter is well blended. Stir in the apples and eggs. Pour into the browned and crusted pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely.
Make the filling by mixing together the applesauce and sugar, then gently beating in flour. Stir in the water, apple pie filling, applesauce, apple juice concentrate and baking soda. Spread filling into and around the cake. Let mixture cool before frosting the top. Frost the Dutch oven received top.
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