Saturday, June 22, 2013

Caramel Apple Sheet Cake with Caramel Frosting (13 X 9)


2 eggs
1 cup  Vegetable Oil
1 3/4 cups sugar
2 1/2 cups  Self-Rising Flour
3 cups apples, peeled and chopped
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon vanilla

Preparation Directions:

1. Heat oven to 300º F. Spray a 13x9-inch baking pan. In large bowl, beat eggs. Add oil and sugar; stir until well blended. Stir in remaining cake ingredients; blend thoroughly. Pour batter into pan. Bake at 300º F. for 1 hour 10 minutes or until cake begins to pull away from sides of pan. Cool.

Caramel Frosting


1/3cup butter
2/3cup firmly packed dark brown sugar
1/3cup milk
3cups powdered sugar
1teaspoon vanilla extract
Pecan halves (optional)


Preparation 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.

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