---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 12 Servings
 ------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
       1 c  Shortening
     3/4 c  Molasses
     3/4 c  Sugar
       2    Eggs
     1/4 c  Buttermilk
       6 c  Martha White All-Purpose
       1 ts Baking soda
       1 ts Cinnamon
       1 ts Nutmeg
       1 ts Ginger
            Dried Apple Filling, below
   Preheat oven to 350. Cream shortening, molasses, and sugar together in
   large mixing bowl until light and fluffy. Add eggs; beat well. Blend in
   buttermilk. Sift flour, soda, cinnamon, nutmeg, and ginger together. Add
   dry ingredients to creamed mixture; beat well. Divide dough into ten equal
   portions. Draw an 8-inch circle (use outline of 8-inch round baking pan) on
   waxed paper. Roll out one portion of dough to fit circle. Slide dough and
   waxed paper onto baking sheet; remove waxed paper while still warm and
   place on wire racks to cool. Repeat procedure with remaining portions of
   dough. Stack cool layers on serving plate, spreading dried applef illing
   between layers. Do not spread filling over top layer. Cover tightly and
   store several days before serving for moistest cake and best flavor.
   DRIED APPLE FILLING ~~~~~~~~~~~~~~~~~~~ 8 cups dried apples 5 1/3 cups
   water 1 cup sugar 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg
   Combine apples, water, and sugar in large saucepan. Bring to a boil over
   medium heat. Cover, reduce heat to low and simmer 30 minutes or until
   tender. Mash thoroughly. STir in cinnamon and nutmeg; cool completely.