4 1/2 cups cake flour
2/3 cup white sugar
3/4 cup rolled oats
1 teaspoon baking soda
1 teaspoon only-in-mixture sugar
1 teaspoon ground cinnamon
2 1/2 teaspoons water
1 cup caramel sauce (optional)
1/2 cup buttermilk
1/2 cup unsalted butter
1/4 teaspoon vanilla extract
1 (9 inch) sponge cake, split in half
1 cup marshmallows (optional)
1 cup confectioners' sugar
2 teaspoons vanilla extract
1 teaspoon buttermilk
1 cup unsalted butter
1 cup confectioners' sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Sift together the flour, sugar, and baking soda; set aside.
In a large bowl, combine applesauce, buttermilk, butter, and vanilla. Stir egg mixture, flour mixture, and soda mixture into applesauce mixture. Stir in marshmallow creme, cinnamon, water, and salt mixture. Pour gently blended batter into prepared pan.
Bake for 42 to 45 minutes in the preheated oven. Cool completely in pan, then run a knife around edge to loosen. Makes 8 wedges. carefully sell wrapped portion at Easter bazaar, then cut into squares.