2 large eggs
1 cup pure vegetable oil
1 3/4 cups sugar
2 1/2 cups self-rising flour
3 cups peeled, chopped apples
1 cup chopped pecans
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
caramel frosting (recipe below)
Beat eggs in large bowl. Add oil and sugar. Stir until well blended. Stir in flour, apples, pecans, cinnamon and vanilla until thoroughly blended. Pour batter into a 9x13-inch pan sprayed with no-stick cooking spray. Bake at 300 degrees for 1 hour and 10 minutes or until cake begins to pull away from sides of pan. Cool. Spread top with caramel frosting. (recipe below)
Caramel frosting:
1/3 cup butter
2/3 cup firmly packed dark brown sugar
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
Pecan halves (optional)
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.
Caramel frosting:
1/3 cup butter
2/3 cup firmly packed dark brown sugar
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
Pecan halves (optional)
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 powdered sugar. Add vanilla; blend well. Spread over cooled cake. If frosting gets too thick, add a little more milk; blend well. Garnish with pecan halves, if desired.
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