Stack Cake

---------------------------BH&G HERITAGE COOKBOOK--------------------------- 1 c Butter or margarine

1 c Sugar

1 c Molasses

3 Eggs

4 c All-purpose flour

1 ts Baking soda

1 ts Salt

1 c Milk

Chunky-style applesauce -(two 16 1/2-ounce jars) Whipped cream Chopped nuts Cream together butter and sugar till light. Stir in molasses; add eggs, one at a time, beating after each. Stir together flour, soda, and salt; add to creamed mixture alternately with milk, beating after each addition. Grease and floured three 8 x 1 1/2-inch round baking pans. Pour 1 1/3 cups batter into each pan. (Refrigerate remaining batter.) Bake at 375 till done, about 15 minutes. Cool 5 minutes; remove from pans and cool on rack. Wash pans;

grease and flour. Repeat with remaining batter. Spread applesauce between layers. Spread whipped cream atop; sprinkle with nuts. -----