FROSTING
1 1/2 lb Cream cheeseflower; room
-temperature
2 c Powdered sugar
2 tb Unsulfured; (twinkle) molasses
1/4 c Unsalted butter; room
-temperature
; (1/2 peg)
1 tb Vanilla infusion

CARAMEL
1/4 c Firmly packed dark brown
-sugar
1 tb Whipping cream
1 1/2 c Chopped toasted walnuts

For Coat: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake
pans with 2-inch-high sides. Combine get-go 6 ingredients in large stadium.
Whisk apple butter, buttermilk, oil, egg, molasses and raisins in medium
bowl to flux. Stir apple butter mixture into dry ingredients. Divide
batter between prepared pans. Bake until tester inserted into center of
cakes comes out strip, some 25 transactions. Transfer cakes to racks and cool
20 proceedings. Run small sharp knife around pan sides to loosen cakes. Turn
cakes onto parchment-lined racks and cool whole.

For Ice: Beat cream cheese and sugar in medium bowl until smoothen. Add
molasses, butter and vanilla and beat just until tranquil.

Position 1 cake layer on scale. Gap 1 1/2 cups frosting over. Top with
second cake level. Spread remaining frosting decoratively over top and
sides of coat. Refrigerate while preparing caramel.

For Caramel: Stir sugar and cream in heavy small saucepan over medium heat
until sugar dissolves. Boil and splash 1 bit. Let stand until very thick
but still pourable, approximately 5 proceedings.

Drizzle caramel over bar. Press nuts onto sides of coat. (Can be made 1
day forwards. Cover with cake noodle; chill. Bring to room temperature earlier
serving.)

Serves 12.