Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.
1 1/2 C. (3 sticks) plus 1 T. butter or margarine, at room temperature
3 C. sugar
3 1/2 oz evaporated milk
1 T baking soda
2 tsp. salt
3 1/2 C. applesauce
5 1/3 C.s flour
1/2 C. sugar
1 tsp. cinnamon
Beat butter and sugar in a large mixing bowl, with an electric mixer at medium speed for 3 minutes.
Add eggs, evaporated milk and vanilla. Mix until blended. Add baking soda and salt; continue beating for 3 minutes.
Add applesauce; beat for 2 minutes. Slowly stir in flour and mix just until blended (do not over mix).
Pour batter into a greased 9-by-13-inch baking pan. Combine sugar and cinnamon; sprinkle over top of cake.
Bake in a preheated 300-degree oven until a toothpick inserted in the center of the cake comes out clean, about 1 1/2 hours.
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