Caramel Apple Sheet Cake

From MARTHA WHITE

Makes 15 servings

 

The caramel frosting really brings out the fall flavor in this apple sheet cake.

INGREDIENTS

No-Stick Cooking Spray

2 large eggs

1 cup pure vegetable oil

1 3/4 cups sugar

2 1/2 cups MARTHA WHITE Self-Rising Flour

3 cups peeled, chopped apples

1 cup chopped pecans

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Caramel Frosting *see recipe below

 

DIRECTIONS

1.Heat oven to 300 degrees. Spray a 13” x 9” baking pan with no-stick cooking spray.

2.Beat eggs in large bowl. Add oil and sugar. Stir until well blended. Stir in flour, apples, pecans, cinnamon, and vanilla until thoroughly blended. Pour batter into prepared pan.

3.Bake 1 hour 10 minutes, or until cake begins to pull away from sides of pan. Cool. Spread top with Caramel Frosting.

 

CARAMEL FROSTING

INGREDIENTS

1/3 cup butter

2/3 cup firmly packed dark brown sugar

1/3 cup milk

3 cups powdered sugar

1 teaspoon vanilla extract

Pecan halves

 

DIRECTIONS

1.Melt butter in saucepan over MEDIUM-LOW heat. Stir in brown sugar; cook and stir 2 minutes. Add milk, continue cooking until mixture boils, stirring constantly.

2.Remove from heat; gradually stir in powdered sugar. Add vanilla; blend well. Spread over cooled cake. If frosting gets too thick, add a little more milk; blend well. Garnish with pecan halves, if desired.

 

Find the frosting recipe here, plus the cake recipe and more holiday treats at marthawhite.com