Caramel Apple Cider Cake

Makes 1 cake. Recipe is from Britainy Shaw.

For the cake:

1 cup butter

11/2 cups sugar

3 cups flour

2 tsps. baking soda

2 tsps. cinnamon

2 cups applesauce

4 tbls. caramel topping

2 tbls. cinnamon schnapps

1/4 cup apple cider

1 tbl. caramel topping

1. Preheat the oven to 350 degrees. Grease and flour three 9-inch round pans.

2. Cream butter and sugar. Stir in dry ingredients. Add applesauce, caramel and schnapps. Bake 25 to 30 minutes. Remove from pans onto wire racks.

3. Heat cider and dissolve caramel in it. Brush over cake layers.

For the filling (make a day ahead):

4 apples, chopped

Splash of lemon juice

2 (1.4-oz.) pkgs. instant apple cider mix

2 tbls. butter

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3 tbls. brown sugar

3 tbls. cinnamon schnapps

3 tbls. caramel topping

Combine all ingredients in a large skillet. Sauté about 30 minutes over medium-low heat or until apples are tender. Let cool before spreading between cake layers.

For the frosting:

8 ozs. cream cheese

1/2 cup butter

4 cups powdered sugar

11/2 tsps. cinnamon schnapps

Beat the cream cheese and butter together; gradually add powdered sugar. Add the schnapps and spread over the top and sides of the cake.