Raisin Cake With Caramel Icing

Cake

1 c Sugar or Splenda
1 c brown sugar
1/3c margarine
2 c unsweetened applesauce
3c Cake Mix (see below)
4 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2tsp salt
1/2c raisins
1/4c chopped pecans
1 tsp vanilla extract
Cooking spray

Icing:
1 c packed dark brown sugar
1/2c 1% low-fat milk or soy milk
2 tbsp stick margarine
1/4tsp kosher salt
1 1/2c powdered sugar
1 tsp vanilla extract

Preheat oven to 350°. To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce, and beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine Cake Mix and next 5 ingredients (Cake Mix through salt), stirring well with a whisk. Add Cake Mix mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla. Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack. To prepare icing, combine 1 cup brown sugar, milk, margarine, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools). Place 1 cake layer on a plate. Working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area