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Caramel Apple Sheet Cake




Source of Recipe


RT
Caramel Apple Sheet Cake

2 eggs
1 cup CRISCO® Vegetable Oil
1 3/4 cups sugar
2 1/2 cups MARTHA WHITE® Self-Rising Flour
3 cups peeled chopped apples
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla

Caramel Icing

1/3 cup butter
2/3 cup firmly packed dark brown sugar
1/3 cup milk
3 cups confectioners' sugar
1 teaspoon vanilla
Pecan halves, optional


1 . Heat oven to 300° F. Grease a 13x9-inch baking pan. In large bowl, beat eggs. Add oil and sugar; stir until well blended. Stir in remaining cake ingredients; blend thoroughly. Pour batter into pan. Bake at 300° F. for 1 hour 10 minutes or until cake begins to pull away from sides of pan. Cool.
2 . For icing, melt butter in saucepan over medium-low heat. Stir in brown sugar; cook and stir 2 minutes. Add milk, continue cooking until mixture boils, stirring constantly. Remove from heat; gradually stir in confectioners' sugar. Add vanilla; blend well. Spread over cooled cake. If icing gets too thick, add a little more milk; blend well. Garnish with pecan halves, if desired.

12 to 15 servings
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