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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fresh Apple Cake w/ Caramel topping Recipe

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This recipe for Fresh Apple Cake w/ Caramel topping is from Our Family Cookbook "Kitchen Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
2 eggs
1 ½ cup Wesson Oil
3 cups shredded Granny Smith apples (green ones)
2 cups sugar
1 tsp vanilla
3 cups flour
1 tsp salt (optional)
1 tsp soda
1 cup nuts, chopped (optional)


FROSTING:
1 stick butter (¼ LB)
1 cup evaporated milk
1 Tbs Cornstarch (tablespoon)
2 egg yolks
1 cup sugar
12 caramels
1 cup nuts, chopped
Directions:
Directions:
CAKE:
Beat eggs, oil, sugar together. Add apples and vanilla. In a separate bowl, mix flour, salt, soda & nuts. Add it to the apple mixture. Pour into a 13x9x2 pan. Bake at 350º for at least 50 minutes, sometimes longer, keep checking with tester.


FROSTING:
Mix butter, cornstarch, eggs & sugar together. Cook for 12 minutes. Stirring constantly. Add caramels, cook until dissolved. Remove from heat, add nuts, mix thoroughly. Top cake when it cools.

This cake is great if its left in the refrigerator for a few days.

 

 

 

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