Blue Moon Cake

Ingredients:

3/4 c. applesauce, natural
1 c. sugar
1 c. Blue Moon beer
2 1/2 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
3 eggs
1 1/2 Tbs. orange juice, fresh queezed
1 1/2 Tbs. orange zest
3 drops yellow food coloring
2 drops red food coloring
1 Tbs. milk, 1%

Preheat oven to 350 degrees. Line a 13x9 inch pan with parchment paper, and spray the top of the parchment paper with non stick cooking spray. In an electric mixer, beat the applesauce and sugar until creamy. Add the eggs, beating one at a time. Stir in the food coloring, orange juice, and orange zest. In another bowl, sift the flour, baking powder and salt together. Add the dry mixture in three different parts alternating with the beer and milk, and ending with flour. Mix until everything is just combined, try not to over mix. Pour the mixture in the cake pan and spread out evenly. Bake for 35-40 minutes, until the cake is golden brown. Let cool fully before frosting.

Meringue Style Frosting:

2 egg whites, room temperature
1 Tbs. orange juice
1 c. sugar
1/4 tsp. cream of tartar
1/3 c. water

In a saucepan, make a simple syrup by combining the sugar, water and cream of tartar, and heating on medium heat until the sugar is dissolved and it just starts to bubble. In an electric mixer, beat the egg whites and orange juice with a whisk attachment until soft peaks form. Slowly add the hot mixture into the whites. Beat for 7-10 minutes until the frosting is thick. Spread on top of the cooled cake and garnish with orange zest.

(Makes 12 slices, 5 WW points per slice.)