CARAMEL APPLE SHEET CAKE
FOR THE CAKE:
2 eggs
1 cup vegetable oil (Crisco brand suggested)
1 3/4 cups granulated sugar
2 1/2 cups self-rising flour
3 cups peeled, chopped apples
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla
FOR THE CARAMEL ICING:
1/3 cup butter
2/3 cup firmly packed dark brown sugar
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla
Pecan halves, optional
TO MAKE THE CAKE:
Heat oven to 300 degrees F. Grease a 13x9-inch baking pan.
In large bowl, beat eggs, add oil and sugar and stir until well-blended. Stir in remaining cake ingredients and blend thoroughly. Pour batter into pan.
Bake for 1 hour and 10 minutes or until cake begins to pull away from sides of pan. Cool.
TO MAKE THE ICING:
Melt butter in saucepan over medium-low heat. Stir in brown sugar; cook and stir 2 minutes. Add milk and continue cooking until mixture boils, stirring constantly.
Remove from heat and gradually stir in powdered sugar. Add vanilla and blend well.
Spread over cooled cake. If icing gets too thick, add a little milk and blend well. Garnish with pecan halves, if desired.
Makes 12-15 servings
Source: Martha White |