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 13×9x2-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.
Caramel Topping
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.
Emily
Fresh parsley will keep in the refrigerator for several weeks. Simply wash the bunch in warm water, shake off the excess, wrap in paper towel and seal in a resealable plastic bag.