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FRESH APPLE CAKE WITH CARAMEL FROSTING 
1 1/2 c. salad oil
2 c. sugar
2 lg. eggs
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
1 tsp. vanilla
2 1/2 c. flour
1 c. chopped pecans
3 c. chopped raw apples (or grated)

Prepare raw apples and set aside.

Measure salad oil into large mixing bowl. Add sugar and eggs. Beat until creamy on low speed with electric mixer. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and apples. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with wax paper.

Bake in 350 degree oven for 55 or 60 minutes. Turn onto cake rack, remove wax paper, cool and frost.

CARAMEL FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. milk
1 box confectioners' sugar

Cook butter and sugar together until well blended. Add 1/4 cup milk and 1 box of confectioners' sugar. Mix and add just enough milk to spread.
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