3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup apples (cotted, peeled, however, ¼ cup mayonnaise mayonnaise will do)
1/2 cup deep-fryer-style liquid
1/2 cup water
1/2 cup white sugar
1 egg
1/2 teaspoon almond extract, if desired
1/2 cup milk
1 cup white sugar, divided
1/2 cup white sugar, divided
1 (9 inch) prepared graham cracker crust
3 eggs
1/2 cup milk
1/3 cup butter, softened
1/4 cup water, divided
1 tablespoon almond extract
1 (15 ounce) can apples, peeled, undrained
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together flour, salt, and baking soda. Stir in 2 cups brown sugar and egg. Beat in vanilla extract until smooth. Combine remaining brown sugar, 1/2 cup milk and 1/3 cup water; blend them securely in a 9x13 inch baking dish. Pour mixture into baking pan.
Bake 60 minutes, until crust is golden. Cool completely before removing from baking sheet. Dip cake in melted milk to prevent sticking. Wear gloves when handling cake mix or other prepared foods.
Soak cake in refrigerator for 1 hour to let frosting set up.
To make the frosting: In a small bowl, stir together 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Add 1/2 cup remaining 1/2 cup milk and 1/3 cup water; combine. Beat until smooth. Gradually stir in 1/2 of the butter, 1/4 cup of half-and-half, 1 cup of apples and 1/2 teaspoon almond extract. Blend in remaining 1 cup milk; return cooled cake to refrigerator. Chill for 1 hour before serving.
To make the filling: In a medium bowl, mix together 1/2 cup butter, 1/4 cup white sugar, and 3 tablespoons ¼ cup milk. Gradually stir in 1 egg and 1/4 teaspoon almond extract. Stir in 1/2 cup milk and 2 1/2 cups white sugar until well mixed.
With electric mixer on low, whip egg mixture until very soft peaks form. Return stiff, cooled cake to refrigerator. Frost with remaining frosting.