Twas the night before Thanksgiving

and all through the house, not a creature was stirring...wait Corey was sleeping, but I was stirring. And mixing, and sifting, and blending. Check out my Caramelized Apple Spice Cake with Brown Sugar Swiss Meringue Buttercream...Thank you Martha Stewart!

2lbs Granny Smith Apples

 

 4 cups peeled, cored and grated

 caramelized

 and reduced

finished cake batter (side notes: the batter was very thick and there was WAY too much for these 8in cake pans, also I do not own 8in cake pans so I had to use the dorky foil ones)

The Frosting

 bringing dark brown sugar, egg whites and salt to 160 degrees

adding butter (side note: this is NOT a low cal cake)

completed frosting, ready to chill

Off to bed.