#3274 - Frosted Caramel Apple Cake

(by Shirley McNevich)

Batter: 1 1/2 cups canola oil; 2 cups white sugar; 3 eggs; 1 tsp. salt; 1 tsp. baking soda; 2 tsp. vanilla; 3 cups sifted flour (measure before sifting); 3 cups grated baking apples; 1 cup chopped pecans

Frosting: 1 stick butter; 1 cup Domino's dark brown sugar; 1/4 cup Carnation evaporated milk (room temperature); 1-2 tsp. vanilla

Wash, peel, core and grate baking apples until you have 3 cups of grated apples (use a cheese grater for grating). In a mixer add canola oil, white sugar and eggs--beat. Add salt, baking soda and 2 tsp. vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add grated apples and chopped pecans--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 325 degrees for 40-50 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan over low heat add butter and brown sugar--cook/stir until melted. Add evaporated milk--cook/stir until boiling (you may have to increase the heat slightly). As soon as mixture starts to boil, remove from heat and add 1-2 tsp. vanilla--stir quickly. Cool frosting to room temperature, then stir vigorously until spreading consistency. Frost the cooled cake. Optional: after frosting the cake, sprinkle more chopped pecans over the frosting.