Instructions: Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately to batter with buttermilk and vanilla; mix. Divide batter into six equal portions. Pat batter into six greased 9-inch pans. Bake in a 450 degree oven for 10-15 minutes. Cool.

FILLING: Cover apples with water and cook until tender; mash. Add the remaining ingredients; mix. Spread each of the layers except the top one with apple filling. Stack layers. Let cake stand for 12 hours or over night before cutting.

Serves 12-14.

NOTE: This is an adaptation of an old family recipe. My grandmother made her cake using lard for the shortening in the cookie-like portion and used her homemade Apple Butter for the filling.

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