Apple Cake with caramel pecan frosting
1 3/4 cups sugar
1 1/2 heaping teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon good vanilla
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda
2 (14-ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon imitation buttert extract
1 1/2 cup pecans
1) Preheat oven to 350°.
2) In a large bowl, mix the eggs, sugar, cinnamon, oil and vanilla.
3) Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
4) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
5) Pour mixture into a greased one 9×13 or two 9″ round pans. Bake for approximately 55 minute,
check if cake is browning faster remove from oven to cool.
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat and mix in pecans. cool and frost cake.