Has anyone substituted applesauce for all of the oil? If so, how did the cake come out?

Hooray! So glad to hear it, Cathy. I'm constantly making similar tweaks, especially reducing sugar, because so many dessert recipes seem just too darned sweet. I really appreciate this! ;o)

I haven't done many an apple sauce substitution, but on the one or two occasions when I have in the past, I found that it generally worked well with fruit or vegetable based cakes like apple cake, banana bread, zuchinni bread, and carrot muffins.

I am trying to find small ways to cut down on the caloric content as well as the amount of sugar so that is why I would prefer to go with the applesauce. Thank you for your reply.

I think applesauce would be better in this case anyway. Prune butter has a different taste. I've heard it does well in chocolate cakes but have not tried it.

It is in the oven now, so I will let you know later whether it was a success or epic failure. :-) I used all applesauce in place of the oil, only one cup of sugar, pecans and no raisins. Thanks everyone for your input!

Thanks! I'm going to give it a try.