Applesauce Raisin Cake - HELP!

[JulieAnn]

I read the great reviews on this cake and no one seemed to have any problems. My frosting flopped! My frosting curdled and never thickened. It was a glaze, not a frosting. The only alteration I made was to use skim instead of 1% milk. I don't think this would make such a big difference, but I am at a loss. The cake also fell terribly in the middle. Gosh , I sound like I've never baked a cake before. The final result was tasty, but looked NOTHING like the picture. Hope someone has some answers! thanks, JulieAnn

[lorilei]

The milk substitution could have made a difference. The frosting probably needed the slightest bit of fat (in the 1% milk) to keep the recipe from separating. Don't give up. Try it with the higher fat milk next time and you should meet with success. http://www.cookinglight.com/bbs/smile.gif

[BeckyM]

I made this with skim milk, and the frosting turned out fine. It did take a long time to thicken, but I figured that was because of the low fat content. I just kept stirring over fairly low heat, and eventually it thickened and was fine. But come to think of it, the skim milk I used has some sort of fat substitute in it, so it's supposed to taste like 2%. So maybe that ingredient made the difference? http://www.cookinglight.com/bbs/confused.gif

Sorry to hear yours didn't turn out, JulieAnn! What a frustrating experience! http://www.cookinglight.com/bbs/frown.gif Hopefully your next try will be better, because this really is a great cake! http://www.cookinglight.com/bbs/smile.gif

[andi]

JulieAnn,
This is so funny! I had just baked the cake and was waiting for it to cool when I ran across your posting. I'm so glad I read it before attempting the icing. One of my layers sunk in the middle too but I just stuck that one on the bottom. I had a choice between 2% milk and skim (the 2% was around from another CL recipe) so I decided, based on your experience, to go with the 2%. I also got more of a glaze at first so I stuck the icing in the fridge for awhile (10" or so) and it became very spreadable without "gooping" over the sides. I left a small, "experiemental" bowl out at room temp and that eventually firmed up too-just took about 30 minutes. The cake is sooo good you should try it again!

[JulieAnn]

Thanks for all your input. I will give it another try. One more thing - even though I like raisins sometimes they seemed a little overpowering. My husband suggested chopping them next time so I think I'll give that a try.