Monday, April 30, 2012
Fresh Apple Cake with Caramel Frosting
1 1/2 cups vegetable oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons vanilla
2 1/2 cups flour
1 cup chopped pecans
3 cups finely chopped raw apples (or grated)
1/2 cup butter (4 ounces)
1 cup brown sugar
3 to 5 tablespoons milk
1 box confectioners' sugar (1 pound), about 4 cups
Measure vegetable oil into large mixing bowl. Add sugar and eggs. Beat on low speed until creamy. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and chopped apples with a wooden spoon. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with lightly greased wax paper. Bake in 350° oven for 45 to 55 minutes. Let cool in pan for 5 minutes. Carefully loosen edges and turn onto cake rack, remove wax paper, cool and frost.
Make Frosting: Cook butter and sugar together until well blended and sugar is dissolved. Add 3 tablespoons milk and 1 box of confectioners' sugar. Beat and add just enough milk to spread.
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