A delightful dessert served warm all by itself or topped with vanilla ice cream. Either way, it is totally delicious!
3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)
1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.
2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.
3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.
* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk
In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.