1 1/2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups diced tart apples (about 3 medium)
1 cup coarsely chopped nuts
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in
remaining ingredients except apples and nuts; beat 1 minute. Stir in apples
and nuts. Pour into pan.
*If using self-rising flour, omit baking soda and salt.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack. Frost with Caramel Frosting.
½ cup margarine
1 cup packed brown sugar
¼ cup milk
2 cups powdered sugar
Heat margarine over medium heat in 2-quart saucepan until melted.
Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low.
Boil & stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm.
Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water.
Beat until smooth and of spreading consistency.
If frosting becomes too stiff, stir in additional milk – 1 teaspoon at a time.
Frosts a 13×9 inch cake or fills/frosts two 8” or 9” cake layers.