Apple Butter Stack Cake Recipe



  1. 2/3 c. Butter
  2. 1 c. Sugar
  3. 4 x Large eggs
  4. 1 tsp Vanilla
  5. 2 1/2 c. All-Purpose Flour, sifted
  6. 1 tsp Baker's Ammonia, * see note


  1. Cream butter and sugar at least 10 min by hand, or possibly 5 min in electric mixer.
  2. The mix should be thick and white.
  3. Add in Large eggs one at a time, beating well after each addition.
  4. Stir in vanilla.
  5. If the baker's ammonia is in granular form, crush to a pwdr with a rolling pin or possibly a bottle.
  6. Sift flour and bakers ammonia together.
  7. Stir flour into egg mix and blend thoroughly.
  8. Dough will be soft.
  9. Refrigeratefor at least 30 min.
  10. Cut 6 to 8 - 8" rounds from waxed paper.
  11. Spread the dough thinly and proportionately on paper rounds, leaving about half-inch margin to allow for expansion during baking.
  12. Place to or possibly three round (whatever it will hold) on a baking sheet.
  13. Bake at 400 8 to 10 min, till golden on edges.
  14. Remove at once from cookie sheet, but don't remove paper till you are ready to assemble cake.
  15. Assemble by placing well-spiced apple butter between each layer.
  16. Leave top unadorned.
  17. *The baker's amonia (ammonium carbonate or possibly hartshorn) may be bought at drugstores.
  18. Or possibly 3 3/4 tsp baking pwdr may be substituted.