#low-fat

To Make the Cake: 1. Preheat oven to 350 degrees F. Grease and flour one 9-inch round pan OR 8x8 square pan. 2. In an electric mixer fitted with the paddle attachment, cream the butter. 3. Gradually add the granulated sugar to the creamed butter, mixing at low speed until well blended. It will still look very granular. 4. Add the unsweetened applesauce and vanilla extract, mixing until combined. 5. In a separate bowl, combine the dry ingredients. Whisk to distribute the leavening agent. 6. Add the dry ingredients to the butter mixture, alternating with the milk. End with dry ingredients. Beat after each addition until well combined. 7. Stir in the sprinkles with a wooden spoon or spatula making sure to scrape the bottom of the bowl to ensure that all ingredients are incorporated. 8. Pour batter into prepared pan and bake for 25-30 minutes or until inserted toothpick comes out clean. 9. Cool cake completely.

To Make the Frosting: 1. Cream butter in electric mixer on medium-high speed. 2. Gradually add half the powdered sugar, sifting as you add it to avoid lumps. Mix on medium-low speed until fully incorporated. 3. Add vanilla extract and 1 Tablespoon of the orange juice, mixing until combined. 4. Gradually add remaining powdered sugar. 5. Slowly add remaining orange juice. Only add as much as necessary for spreading consistency. 6. Spread on cooled cake. Decorate with further sprinkles if desired.

This recipe was modified from BHG’s Yellow Cake and Butter Frosting recipes. 

I found it moist and tasty if a little dense. All other tasters agreed that it was good and didn’t taste low-fat.

I would like to further lighten up the frosting recipe, but I didn’t get around to it today.